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Sample records for beer production process

  1. MODERN PROCESSES AND EQUIPMENT FOR BEER PRODUCTION

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    Yu. I. Sidorov

    2013-04-01

    Full Text Available Modern progress trends of processes of brewing and fermenters for their realization are considered. It is rotined that the today most widespread method of production are speed-up processes on the method of Nathan in one technological stage in one vehicle –cylinder-conical tank — CCT. The next stage of development must be passing to the continuous methods, however these, known enough methods, so far did not find realization. The second directions of development of brewing is distribution of minibrewerys, including restaurant complexes. The basic stimulus of development of this direction is possibility of receipt of the so-called «living» beer — the high-quality unfiltered product, however today large competition make mass productions which mastered the technique of production of «living» beer at industrial level.

  2. DESIGN OF A CONTROL SYSTEM TO ENHANCE PROCESS PERFOMANCE IN THE PRODUCTION OF SORGHUM BEER

    OpenAIRE

    CATHERINE MAWARE; NORMAN GWANGWAVA; RAPHEL M JINGURA

    2013-01-01

    Breweries in Zimbabwe use limited or no control systems at all. The aim of this study was to design a control system for monitoring and controlling mashing and cooling processes during production of a sorghum beer brewing. The design of the control circuit was done using sensors and controllers. For temperature control a PID controller was used. The system was able to raise the temperature of the mash to 50°C for 50 minutes for hydrolysis of protein, β glucons and pentasons by proteolic enzym...

  3. DESIGN OF A CONTROL SYSTEM TO ENHANCE PROCESS PERFOMANCE IN THE PRODUCTION OF SORGHUM BEER

    Directory of Open Access Journals (Sweden)

    CATHERINE MAWARE

    2013-06-01

    Full Text Available Breweries in Zimbabwe use limited or no control systems at all. The aim of this study was to design a control system for monitoring and controlling mashing and cooling processes during production of a sorghum beer brewing. The design of the control circuit was done using sensors and controllers. For temperature control a PID controller was used. The system was able to raise the temperature of the mash to 50°C for 50 minutes for hydrolysis of protein, β glucons and pentasons by proteolic enzymes. The temperature was then raised to 80°C and maintained constant for 10 minutes for optimal activity of β-amylase. It was then raised to 95°C for the optimal activity of α- amylase. Finally, the temperature was raised to 100°C and was held constant for 60 minutes for enzyme inactivation. The control system designed in this study enhanced the process performance in the brewing of a sorghum beer.

  4. Energy efficiency innovative processes during beer production; Rationelle Energienutzung durch innovative Verfahren bei der Bierwuerzebereitung

    Energy Technology Data Exchange (ETDEWEB)

    Antoni, D.; Stammel, V.; Meyer-Pitroff, R.

    2004-07-01

    The beverages industry is one of the most energy-intensive industries in the nutritional sector, and breweries are among the highest energy consumers. About 40 percent of the heat consumption of a brewery is used for beer heating. The contribution presents the example of thin film and vacuum evaporation in order to show how energy can be saved while maintaining or even improving the quality of the final product, saving resources and reducing CO2 emissions. (orig.)

  5. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process.

    Science.gov (United States)

    Galvagno, M A; Gil, G R; Iannone, L J; Cerrutti, P

    2007-01-01

    Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 degrees C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage.

  6. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant.

  7. Selenium in commercial beer and losses in the brewing process from wheat to beer.

    Science.gov (United States)

    Rodrigo, S; Young, S D; Cook, D; Wilkinson, S; Clegg, S; Bailey, E H; Mathers, A W; Broadley, M R

    2015-09-01

    There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims of this study were (1) to determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transfer of Se, from biofortified grain to final beer product, is beers was measured, using inductively coupled plasma-mass spectrometry (ICP-MS). The selenium content of commercial beers varied 6.5-fold, with beers originating from America having higher Se concentrations than those from Europe. Laboratory-scale brewing trials with isotopically-enriched (77)Se wheat, sampled from UK field-sites, showed that most (77)Se losses in the brewing process occurred during mashing (54%), with fermented beer containing ∼ 10% of the (77)Se initially present in the wheat grain. Total N values in wort and malt were positively correlated with the (77)Se content of the wheat grain.

  8. Revaluation of Waste Yeast from Beer Production

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    Nicoleta Suruceanu

    2013-11-01

    Full Text Available Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.

  9. 27 CFR 25.1 - Production and removal of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction,...

  10. EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

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    Miriam Solgajová

    2013-02-01

    Full Text Available Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wort has been recorded, during the process of primary fermentation carried out in mini brewery of SPU. We have compared our results with theoretical values of primary fermentation process commonly achieved in conditions of industrial breweries. It was found out that our results differ in some ways, moreover they exceed theoretically given values which was caused due to different construction of mini brewery fermentation tank in comparison with industrial brewery technologies. Beer produced in mini brewery of SPU showed in sensorial tests very good quality without any strange odour and any strange taste.

  11. Progress in Brewing Science and Beer Production.

    Science.gov (United States)

    Bamforth, C W

    2017-03-15

    The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries. Expected final online publication date for the Annual Review of Chemical and Biomolecular Engineering Volume 8 is June 7, 2017. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

  12. Mycotoxins and fermentation--beer production.

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    Wolf-Hall, Charlene E; Schwarz, Paul B

    2002-01-01

    Along with food safety issues due to mycotoxins, the effects of Fusarium infections on malt and beer quality can be disastrous. While some of the Fusarium head blight mycotoxins, such as DON, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventing Fusarium growth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control on Fusarium viability and malt quality. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of mycotoxins present in wort. Development of these types of technological interventions should help improve the safety of products, such as beer, made from Fusarium infected grain.

  13. Saccharomyces species in the Production of Beer

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    Graham G. Stewart

    2016-12-01

    Full Text Available The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides, ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. Yeast management between fermentations is also a critical brewing parameter. Brewer’s yeasts are mostly part of the genus Saccharomyces. Ale yeasts belong to the species Saccharomyces cerevisiae and lager yeasts to the species Saccharomyces pastorianus. The latter is an interspecies hybrid between S. cerevisiae and Saccharomyces eubayanus. Brewer’s yeast strains are facultative anaerobes—they are able to grow in the presence or absence of oxygen and this ability supports their property as an important industrial microorganism. This article covers important aspects of Saccharomyces molecular biology, physiology, and metabolism that is involved in wort fermentation and beer production.

  14. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

    Science.gov (United States)

    Marongiu, Antonella; Zara, Giacomo; Legras, Jean-Luc; Del Caro, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

    2015-01-01

    The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.

  15. Batch process. Batch process used in a beer brewery; Biru kojo no bacchi purosesu

    Energy Technology Data Exchange (ETDEWEB)

    Kihara, K. [Kirin Engneering Co. Ltd. (Japan)

    1997-09-05

    In a beer brewing process, there is a system in which unit operation of chemical engineering is combined with the techniques of food and fermentation engineering in order to brew beer meeting the quality concept. This paper introduces the characteristics of a batch system used in the brewing of beer and the control method for the brewing of beer. The characteristics of the batch system used in a beer brewing process are the following three. In order to minimize the quality variation ascribed to the raw materials and the process, the materials are blended in various parts of the system. In the saccharification step which determines the quality of beer, two methods, i.e. a batch method and a continuous method are used, and beer brewing companies employ a saccharification system meeting the condition for attaining a desired quality of their own products. Two mashing systems are operated at different cycles shifted by half cycle from each other, not starting both at a time, so as to level the peaks of the utilities, whereby the operation of the utility-related facility is optimized. 1 ref., 2 figs., 1 tab.

  16. 27 CFR 25.15 - Materials for the production of beer.

    Science.gov (United States)

    2010-04-01

    ... production of beer. 25.15 Section 25.15 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Definitions Standards for Beer § 25.15 Materials for the production of beer. (a) Beer must be brewed from malt or from substitutes for malt. Only...

  17. Fermentation Process Simulation of Homebrewing Beer

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    Garduño-García A.

    2014-04-01

    Full Text Available The goal of the current research was to study the behavior of the fermentation process of home-made beer using a mathematical dynamic model. The model contains the rates of change of the concentration state variables of glucose, maltose and maltotriose. An output variable is the ethanol concentration and an auxiliary variable is the biomass (yeast concentration. The model was programmed in the Matlab-Simulink environment, and for its numerical integration Dormand-Prince method of fourth order with a variable integration step size and a relative tolerance of was used. In order to know which model parameters are more important, a local sensitivity analysis was carried out. Furthermore, an experiment was performed to produce home-made beer at constant temperature (21°C. Fourteen experimental units (fermenters with the same initial conditions were implemented. Using the experimental results the model was calibrated by nonlinear least squares and differential evolution algorithms. According to the statistics bias (BIAS, correlation coefficient (r, squared root of mean squared error (RMSE, mean absolute error (MAE and the efficiency of modeling (EF, a good fit between the model predictions and measurements were found after the model parameters estimation.

  18. LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

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    Benedetta Bottari

    2014-10-01

    Full Text Available The production of an artisanal beer, made by brewers using traditional practices on a small scale, is founded on the empirical adjustment of parameters, including yeasts handling and serial repitching. The aim of this study was to monitor yeast viability during different stages of artisanal beer productions through the Live/Dead Yeast viability staining and to correlate it with fermentation dynamics in order to increase process standardization and to maintain the quality of final products. Yeast viability and fermentation activities were evaluated during seven fermentation cycles of an artisanal pilsner beer. Yeast inoculated with higher viability performed generally better in fermentation, resulting in faster sugar consumption, faster ethanol production and stability. Handling yeast and serial repitching based on Live/Dead viability measurements, could be the key way to ensure reliable manufacture of high quality beer and to improve process standardization particularly for microbreweries, where variability of production can be a challenging point.

  19. Composition of beer by 1H NMR spectroscopy: effects of brewing site and date of production.

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    Almeida, Cláudia; Duarte, Iola F; Barros, António; Rodrigues, João; Spraul, Manfred; Gil, Ana M

    2006-02-08

    A principal component analysis (PCA) of 1H NMR spectra of beers differing in production site (A, B, C) and date is described, to obtain information about composition variability. First, lactic and pyruvic acids contents were found to vary significantly between production sites, good reproducibility between dates being found for site A but not for sites B and C beers. Second, site B beers were clearly distinguished by the predominance of linear dextrins, while A and C beers were richer in branched dextrins. Carbohydrate reproducibility between dates is poorer for site C with dextrin branching degree varying significantly. Finally, all production sites were successfully distinguished by their contents in adenosine/inosine, uridine, tyrosine/tyrosol, and 2-phenylethanol, reproducibility between dates being again poorer for site C. Interpretation of the above compositional differences is discussed in terms of the biochemistry taking place during brewing, and possible applications of the method in brewing process control are envisaged.

  20. Biogenic amines in beer

    OpenAIRE

    Čiháková, Dagmar

    2016-01-01

    This thesis deals with the technological process of brewing beer, describes the raw materials needed for its production, and points out the useful and harmful substances contained in beer as biogenic amines (BA). Furthermore, there are described the issues of biogenic amines in food and primarily in beer, which is a histamine, putrescine, cadaverine, tyramine and tryptamine. In the practical section BA was determined in lager bottom-fermented beers from local microbreweries and large industri...

  1. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Science.gov (United States)

    2010-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate...

  2. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

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    R.B. Almeida

    2001-12-01

    Full Text Available A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.

  3. Predictive Model of Energy Consumption in Beer Production

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    Tiecheng Pu

    2013-07-01

    Full Text Available The predictive model of energy consumption is presented based on subtractive clustering and Adaptive-Network-Based Fuzzy Inference System (for short ANFIS in the beer production. Using the subtractive clustering on the historical data of energy consumption, the limit of artificial experience is conquered while confirming the number of fuzzy rules. The parameters of the fuzzy inference system are acquired by the structure of adaptive network and hybrid on-line learning algorithm. The method can predict and guide the energy consumption of the factual production process. The reducing consumption scheme is provided based on the actual situation of the enterprise. Finally, using concrete examples verified the feasibility of this method comparing with the Radial Basis Functions (for short RBF neural network predictive model.

  4. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

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    Anca Farcas

    2013-11-01

    Full Text Available Brewer’s spent grain (BGS is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

  5. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

    OpenAIRE

    Anca Farcas; Maria Tofana; Sonia Socaci; Stancuta Scrob; Liana Salanta; Doinita Bors

    2013-01-01

    Brewer’s spent grain (BGS) is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

  6. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.

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    Bravi, Elisabetta; Perretti, Giuseppe; Buzzini, Pietro; Della Sera, Rolando; Fantozzi, Paolo

    2009-07-22

    Knowledge of lipid content and composition in the brewing process enables the quality control of the final product. Lipids have a beneficial effect on yeast growth during fermentation as well as deleterious effects on end-product quality. The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. Lipid oxidation during wort production is of great interest because of its effect on beer quality: both lipids and their oxidation products are known to have adverse effects on beer flavor, whereas interactions between lipids and protein films stabilizing the gas bubbles are thought to cause the collapse of foam. In this background, the aim of this research was the characterization of the lipid content during a brewing process for evaluating the influence of both technological steps and yeast biomass in the lipid composition of beer. Lipid contents and their fatty acid profile were evaluated in brewing raw materials, wort, and beer. A high-resolution gas chromatography-flame ionization detector (HRGC-FID) system was used for fatty acid determination in lipid extracts. The results of the present study highlighted that the main technological steps influencing the lipid content in brewing byproduct and beer were clarification in a whirlpool and filtration. Moreover, the presence of metabolically active yeast cells (used as starter culture) were found to have a great influence on the fatty acids composition of lipids.

  7. Examples of the application of optical process and quality sensing (OPQS) to beer brewing and polyurethane foaming processes.

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    Engelhard, Sonja; Kumke, Michael U; Löhmannsröben, Hans-Gerd

    2006-03-01

    Optical methods play an important role in process analytical technologies (PAT). Four examples of optical process and quality sensing (OPQS) are presented, which are based on three important experimental techniques: near-infrared absorption, luminescence quenching, and a novel method, photon density wave (PDW) spectroscopy. These are used to evaluate four process and quality parameters related to beer brewing and polyurethane (PU) foaming processes: the ethanol content and the oxygen (O2) content in beer, the biomass in a bioreactor, and the cellular structures of PU foam produced in a pilot production plant.

  8. Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.

    Science.gov (United States)

    Haseleu, Gesa; Lagemann, Annika; Stephan, Andreas; Intelmann, Daniel; Dunkel, Andreas; Hofmann, Thomas

    2010-07-14

    Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites during beer manufacturing is far from comprehensive. The objective of the present investigation was, therefore, to develop and apply a suitable HPLC-MS/MS method for the simultaneous and comprehensive quantitative monitoring of a total of 69 hop-derived sensometabolites in selected intermediary products throughout a full-scale beer manufacturing process. After data normalization, the individual sensometabolites were arranged into different clusters by means of agglomerative hierarchical analysis and visualized using a sensomics heatmap to verify the structure-specific reaction routes proposed for their formation during the beer brewing process.

  9. Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.

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    Grassi, Silvia; Amigo, José Manuel; Lyndgaard, Christian Bøge; Foschino, Roberto; Casiraghi, Ernestina

    2014-07-15

    This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer.

  10. Medicinal mushroom Ganoderma lucidum in the production of special beer types

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    Leskošek-Čukalović Ida I.

    2009-01-01

    Full Text Available Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated.

  11. Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods

    OpenAIRE

    Rajković, Miloš B.; Sredović-Ignjatović, Ivana; Ignjatović, Ljubiša; Nedović, Viktor; Prijić, Slobodan

    2015-01-01

    In order to control the quality of beer and raw materials for beer production, methods as ion chromatography (IC) and atomic absorption spectrophotometry (AAS) were applied. Water was analyzed as a raw material for beer production (urban, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of tehnological water, but it had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value in th...

  12. Process integration and waste heat recovery in Lithuanian and Danish industry. Case study: Beer Brewery `Vilniaus Tauras`

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-04-01

    Potential energy savings measures in Vilniaus Tauras Brewery are described in the report. Process Integration theories and methods and more conventional energy saving approaches have been put into use. The brewery is placed in Vilnius and is the fifth largest in Lithuania. It produces 20 million litre of beer per year. The production equipment is very old, and the buildings are not appropriate for modern beer production. Reconstruction is planned in the near future if new investors can be found. Compared with Danish breweries it is only considered to be a small production. Carlsberg`s two largest breweries in Denmark (Valby and Fredericia) produces around 350 mill. litre/year each. (au)

  13. Brief Discussion on Cleaner Production of Beer%略论啤酒清洁生产

    Institute of Scientific and Technical Information of China (English)

    张华; 张雁秋; 阚久方

    2001-01-01

    介绍了我国啤酒废水的来源和污染强度,从改革啤酒生产工艺、回收利用废酵母、加强管理、降低酒损等方面论述了啤酒清洁生产的可行性。通过环境和经济效益分析可以看出,上述措施将在啤酒清洁生产中起到重要作用。%Introduction on the sources and pollution degree of wastewaterfrom chinas brewery was presented.By innovating production process,re-utilizing used yeast,strengthening management,reducing beer loss,the paper discussed the feasibility of cleaner production of the beer,It can be made a conclusion that these measures will play important roles on cleaner production of the beer by analyzing environmental and economic benefits.

  14. Household production of sorghum beer in Benin: technological and socio-economic aspects

    NARCIS (Netherlands)

    Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.; Niehof, A.

    2007-01-01

    This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an

  15. 27 CFR 28.147 - Return of beer or beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without...

  16. Banana as adjunct in beer production: applicability and performance of fermentative parameters.

    Science.gov (United States)

    Carvalho, Giovani B M; Silva, Daniel P; Bento, Camila V; Vicente, António A; Teixeira, José A; Felipe, Maria das Graças A; Almeida E Silva, João B

    2009-05-01

    Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 degrees C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 degrees P to 12 and 15 degrees P were evaluated ( degrees P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 degrees C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts.

  17. Beer volatile compounds and their application to low-malt beer fermentation.

    Science.gov (United States)

    Kobayashi, Michiko; Shimizu, Hiroshi; Shioya, Suteaki

    2008-10-01

    Low-malt beers, in which the amount of wort is adjusted to less than two-thirds of that in regular beer, are popular in the Japanese market because the flavor of low-malt beer is similar to that of regular beer but the price lesser than that of regular beer. There are few published articles about low-malt beer. However, in the production process, there are many similarities between low-malt and regular beer, e.g., the yeast used in low-malt beer fermentation is the same as that used for regular beer. Furthermore, many investigations into regular beer are applicable to low-malt beer production. In this review, we focus on production of volatile compounds, and various studies that are applicable to regular and low-malt beer. In particular, information about metabolism of volatile compounds in yeast cells during fermentation, volatile compound measurement and estimation methods, and control of volatile compound production are discussed in this review, which concentrates on studies published in the last 5-6 years.

  18. Beer Snobs do Exist: Estimation of Beer Demand by Type

    OpenAIRE

    Toro-González, Daniel; Jill J. McCluskey; Ron C. Mittelhammer

    2014-01-01

    Although mass-produced beers still represent the vast majority of U.S. beer sales, there has been a significant growth trend in the craft beer segment. This study analyzes the demand for beer as a differentiated product and estimates own-price, cross-price, and income elasticities for beer by type: craft beer, mass-produced beer, and imported beer. We verify that beer is a normal good with a considerably inelastic demand and also find that the cross-price elasticity across types of beer is cl...

  19. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

    Science.gov (United States)

    Vanderhaegen, Bart; Neven, Hedwig; Verstrepen, Kevin J; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

    2004-11-03

    In beer, the development of a solvent-like stale flavor is associated with the formation of furfuryl ethyl ether. The synthesis rate of this important flavor compound is proportional to the concentration of furfuryl alcohol in beer. This study shows that furfuryl alcohol in beer is mainly formed by Maillard reactions initiated during wort boiling and malt production. A mechanism for its formation from alpha-(1,4)-oligoglucans and amino acids in wort and beer is proposed. During wort boiling, a quadratic relationship was found between the wort extract concentration, on the one hand, and the increase of furfuryl alcohol and furfural, on the other. The reduction of furfural by yeast during fermentation further increases the furfuryl alcohol content. In pale beers, the furfuryl alcohol concentration is essentially determined by the thermal load on wort during brewing operations. In dark beers, a considerable fraction of furfuryl alcohol may, however, come from the dark malts used. These results lead to important practical conclusions concerning the control over furfuryl ethyl ether in beer.

  20. Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

    Directory of Open Access Journals (Sweden)

    Mariano Luján Corro

    2010-06-01

    Full Text Available The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking, an additional hops container, a data acquisition card (PIC 16F877a micro controller, three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5, pumps (2, heaters (3 and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91% w/v of CO2 percentage.

  1. Wastes from bioethanol and beer productions as substrates for l(+) lactic acid production - A comparative study.

    Science.gov (United States)

    Djukić-Vuković, Aleksandra; Mladenović, Dragana; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Pejin, Jelena; Mojović, Ljiljana

    2016-02-01

    Waste substrates from bioethanol and beer productions are cheap, abundant and renewable substrates for biorefinery production of lactic acid (LA) and variability in their chemical composition presents a challenge in their valorisation. Three types of waste substrates, wasted bread and wasted potato stillage from bioethanol production and brewers' spent grain hydrolysate from beer production were studied as substrates for the production of l(+) LA and probiotic biomass by Lactobacillus rhamnosus ATCC 7469. The correlation of the content of free alpha amino nitrogen and the production of LA was determined as a critical characteristic of the waste media for efficient LA production by L. rhamnosus on the substrates which contained equal amount of fermentable sugars. A maximal LA productivity of 1.54gL(-1)h(-1) was obtained on wasted bread stillage media, whilst maximal productivities achieved on the potato stillage and brewers' spent grain hydrolysate media were 1.28gL(-1)h(-1)and 0.48gL(-1)h(-1), respectively. A highest LA yield of 0.91gg(-1) was achieved on wasted bread stillage media, followed by the yield of 0.81gg(-1) on wasted potato stillage and 0.34gg(-1) on brewers' spent grain hydrolysate media. The kinetics of sugar consumption in the two stillage substrates were similar while the sugar conversion in brewers' spent grain hydrolysate was slower and less efficient due to significantly lower content of free alpha amino nitrogen. The lignocellulosic hydrolysate from beer production required additional supplementation with nitrogen.

  2. Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing.

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; Chen, Jieying; Gui, Yuejing; Bao, Yuming; Fan, Bei; Jian, Qiu; Francis, Frédéric; Dai, Xiaofeng

    2016-11-15

    The behavior and fate of 3 pesticides (triadimefon, malathion, and dichlorvos) and the main metabolites (triadimenol and malaoxon) during barley storage or beer processing were assessed using a pilot-plant equipment. The residues of all products were determined using liquid chromatography coupled with tandem mass spectrometry. Field investigation of the dissipation rate kinetics for triadimefon and malathion during storage indicated that their half-life was twice as high when 5 times the recommended dosage was used. Milling had little effect on the removal of dichlorvos and malathion residues, whereas these were substantially removed when the spent grains were filtered after mashing. The calculated processing factors were all beer; however, greater focus needs to be paid to the toxicity of their metabolites in commercial by-products.

  3. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line.

    Science.gov (United States)

    Kim, S A; Jeon, S H; Kim, N H; Kim, H W; Lee, N Y; Cho, T J; Jung, Y M; Lee, S H; Hwang, I G; Rhee, M S

    2015-12-01

    This study investigated changes in the microbial composition of microbrewed beer during the manufacturing processes and identified potential microbial hazards, effective critical quality control points, and potential contamination routes. Comprehensive quantitative (aerobic plate count, lactic acid bacteria, fungi, acetic acid bacteria, coliforms, and Bacillus cereus) and qualitative (Escherichia coli and eight foodborne pathogens) microbiological analyses were performed using samples of raw materials (malt and manufacturing water), semiprocessed products (saccharified wort, boiled wort, and samples taken during the fermentation and maturation process), and the final product obtained from three plants. The initial aerobic plate count and lactic acid bacteria counts in malt were 5.2 and 4.3 log CFU/g, respectively. These counts were reduced to undetectable levels by boiling but were present at 2.9 and 0.9 log CFU/ml in the final product. Fungi were initially present at 3.6 log CFU/g, although again, the microbes were eliminated by boiling; however, the level in the final product was 4.6 log CFU/ml. No E. coli or foodborne pathogens (except B. cereus) were detected. B. cereus was detected at all stages, although it was not present in the water or boiled wort (total detection rate ¼ 16.4%). Results suggest that boiling of the wort is an effective microbial control measure, but careful management of raw materials and implementation of effective control measures after boiling are needed to prevent contamination of the product after the boiling step. The results of this study may constitute useful and comprehensive information regarding the microbiological quality of microbrewed beer.

  4. Ice beer process may be adaptable for use to treat northern mine wastewater

    Energy Technology Data Exchange (ETDEWEB)

    Anon

    2002-02-25

    Research carried out at the University of Alberta suggests that the process used to make ice beer may also prove to be useful in removing pollutants from contaminated mine wastewater in northern Canada. The ice beer approach to environmental cleanup is an example of using freezing temperatures to advantage in engineering a pollution solution. The higher alcohol content in ice beer is the result of a process called freeze separation. When the beer is cooled to below 0 degree C, the alcohol concentrates in the liquid component of the beer and the ice, which is mostly water can be removed. The researchers believe that allowing the wastewater to partially freeze would concentrate the contaminants in a smaller more easily removable fluid component. Experimental work is also being done on natural attenuation (which includes everything from evaporation to chemical decay) that reduce the concentration of the contaminant. Most interesting among these natural attenuation processes are those in which existing microbes in the subsurface convert toxic compounds into non-toxic ones. Although natural bacterial and chemical conversion processes are already included in environmental risk management and remediation guidelines in some parts of the United States, many questions still remain about how contaminants such as crude oil and chlorinated hydrocarbons can be degraded in northern climates and soils. The research at the University of Alberta focuses on this aspect of the problem. Further work is also planned on the influence of oil and natural gas additives on the microbial and chemical breakdown of petroleum.

  5. Fundamentals of beer and hop chemistry

    Directory of Open Access Journals (Sweden)

    Denis De Keukeleire

    2000-02-01

    Full Text Available Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

  6. Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.

    Science.gov (United States)

    Hansen, J; Kielland-Brandt, M C

    1996-11-01

    Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.

  7. Characteristics of African traditional beers brewed with sorghum malt: a review

    Directory of Open Access Journals (Sweden)

    Lyumugabe, F.

    2012-01-01

    Full Text Available Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize the production processes and compositional characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba and tchoukoutou. It also highlights the major differences between these traditional beers and barley malt beer, consumed worldwide, and suggests adaptations that could be made to improve the production process of traditional sorghum beer.

  8. Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer.

    Science.gov (United States)

    Magalhães, Paulo J; Carvalho, Daniel O; Cruz, José M; Guido, Luís F; Barros, Aquiles A

    2009-05-01

    In recent years, there has been a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. Xanthohumol, a prenylated chalcone from hops and beer, is among the phenolic compounds which have received the most attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility. Based on the health-promoting properties of xanthohumol, the production of a beer enriched in this substance would be of huge interest to the brewing industry, for the benefits this could bring to consumer's health. This paper reviews recent and important data with respect to the health benefits or biological activities of xanthohumol and beer. In addition, an overview of the chemistry and biotechnological aspects of xanthohumol is presented.

  9. Yeast physiology and flavour formation during production of alchol-free beer

    NARCIS (Netherlands)

    Iersel, van M.F.M.

    1999-01-01

    Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var. uvarum . In the reactor, combined stress factors such as low temperature (0-4°C) and anaerobic conditions limit cell metabolism.Cells of S. cerevisiae are able to grow as low as -2°C. Although sugar

  10. Perception and description of premium beers by panels with different degrees of product expertise

    DEFF Research Database (Denmark)

    Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom

    2016-01-01

    The present study compares subjects with varying degrees of product expertise with regards to their ability to provide a sensory profile of beverages. Eight premium beers were evaluated by three different panels using a Napping® test, followed by a descriptive task. Two panels were constituted...

  11. European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts

    NARCIS (Netherlands)

    Mol, H.G.J.; MacDonald, S.J.; Anagnostopoulos, C.; Spanjer, M.; Bertuzzi, T.; Pietri, A.

    2016-01-01

    Based on the EFSA proposal 'Survey on sterigmatocystin in food' (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of sterigmatoc

  12. Optimization of biohydrogen production from beer lees using anaerobic mixed bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Cui, Maojin; Yuan, Zhuliang; Zhi, Xiaohua; Shen, Jianquan [Beijing National Laboratory for Molecular Sciences (BNLMS), Laboratory of New Materials, Institute of Chemistry, Chinese Academy of Sciences, Zhongguancun North First Street 2, Beijing 100190 (China)

    2009-10-15

    Beer lees are the main by-product of the brewing industry. Biohydrogen production from beer lees using anaerobic mixed bacteria was investigated in this study, and the effects of acidic pretreatment, initial pH value and ferrous iron concentration on hydrogen production were studied at 35 C in batch experiments. The hydrogen yield was significantly enhanced by optimizing environmental factors such as hydrochloric acid (HCl) pretreatment of substrate, initial pH value and ferrous iron concentration. The optimal environmental factors of substrate pretreated with 2% HCl, pH = 7.0 and 113.67 mg/l Fe{sup 2+} were observed. A maximum cumulative hydrogen yield of 53.03 ml/g-dry beer lees was achieved, which was approximately 17-fold greater than that in raw beer lees. In addition, the degradation efficiency of the total reducing sugar, and the contents of hemicellulose, cellulose, lignin and metabolites are presented, which showed a strong dependence on the environmental factors. (author)

  13. Beer identity in Denmark

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Martens, M.

    2006-01-01

    In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel...... liking scores than the new types of beer; however, consumer segments were revealed. Relating the sensory profiling and the consumer tests made it possible to tell which sensory characteristics influenced consumer liking and the appropriateness of the beers in various situations and uses. (c) 2005...... (PLSR) and a new three-block L-shaped-PLSR predicting consumer liking from both consumer background characteristics and product descriptors, were used to describe the relationships between the various sets of data. The results showed that the more established beers on the Danish market were given higher...

  14. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection....

  15. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.).

    Science.gov (United States)

    Taniguchi, Yoshimasa; Yamada, Makiko; Taniguchi, Harumi; Matsukura, Yasuko; Shindo, Kazutoshi

    2015-11-25

    The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.

  16. Customer familiarity with new industrial product technology and its influence on adoption: The case of De Beers diamond extraction equipment

    Directory of Open Access Journals (Sweden)

    Nabbie, A.

    2013-05-01

    Full Text Available An investigation was conducted into the influence of industry customers familiarity with new technology on their decisions when purchasing discontinuous industrial products. This was done in the context where the supplier and customer organisations are entities in the same company. Even in this favourable context, continuous products remained successful despite a better solution being available. Literature on this close type of relationship is sparse, mostly because information on such internal processes is generally regarded as competitive. The case investigated was the DebTech division of De Beers, and their experience with products that they design and manufacture for the global diamond mining industry. Product developer and customer data from applicable projects was analysed, and interviews and observations were conducted. The results indicate that familiarity with the product technology favourably influences perceptions of newness, safety, and the ease of integration of a product. Familiarity increases customers propensity to recommend and purchase new-technology products.

  17. An application of classical and instrumental methods of analysis in quality control of beer

    OpenAIRE

    Rajković Miloš B.; Sredović-Ignjatović Ivana D.; Ignjatović Ljubiša M.; Nedović Viktor A.; Prijić Slobodan M.

    2015-01-01

    In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP), water is analyzed (city, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of tehnological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of te...

  18. Research of the evaporative unit in technology of non-alcoholic beer

    Directory of Open Access Journals (Sweden)

    Віталій Михайлович Таран

    2016-03-01

    Full Text Available In this work it is considered non-alcoholic beer production technology – the method of evaporating the alcohol from alcoholic beer. Equipment of the evaporative unit with natural circulation, external reboiler and separator for separating beer and alcohol vapor are proposed. This equipment had not been used in the production of non-alcoholic beer. The modeling process of dealcoholizing is done

  19. Photooxidative degradation of beer bittering principles: product analysis with respect to lightstruck flavour formation.

    Science.gov (United States)

    Huvaere, Kevin; Sinnaeve, Bart; Van Bocxlaer, Jan; De Keukeleire, Denis

    2004-09-01

    Isohumulones, the main bittering agents in beer, are decomposed by light-induced reactions, thereby leading to radical precursors on the pathway to lightstruck flavour formation. Excited flavins, formed on visible-light irradiation, readily interact with isohumulones, as well as with reduced and oxidized derivatives thereof. From identification of both volatile and non-volatile reaction products thus formed, feasible degradation mechanisms are proposed.

  20. Retail beer market. Opportunities for beer category

    OpenAIRE

    Caldová, Marie

    2015-01-01

    My bachelors thesis deals with design of better utilization of sales space in traditional retail formats. I focus on the beer category . I describe the basic principles of retailing. I imagine the food retailing division according to the company Pilsner Urquell. I mention all the legal requirements for the labeling of beer products. I mention the beer category share in total sales in the retail market . I describe the main beer producers who are active on the Czech market. The main topic is t...

  1. 27 CFR 25.231 - Finished beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The...

  2. 27 CFR 27.60 - Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 27.60 Section 27.60... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs...

  3. Construction of dextrin and isomaltose-assimilating brewer's yeasts for production of low-carbohydrate beer.

    Science.gov (United States)

    Park, Jin-Yeong; Lee, Ja-Yeon; Choi, Seung-Hyun; Ko, Hyun-Mi; Kim, Il-Chul; Lee, Hwanghee Blaise; Bai, Suk

    2014-08-01

    Most Saccharomyces spp. cannot degrade or ferment dextrin, which is the second most abundant carbohydrate in wort for commercial beer production. Dextrin-degrading brewer's bottom and top yeasts expressing the glucoamylase gene (GAM1) from Debaryomyces occidentalis were developed to produce low-carbohydrate (calorie) beers. GAM1 was constitutively expressed in brewer's yeasts using a rDNA-integration system that contained yeast CUP1 gene coding for copper resistance as a selective marker. The recombinants secreted active glucoamylase, displaying both α-1,4- and α-1,6-debranching activities, that degraded dextrin and isomaltose and consequently grew using them as sole carbon source. One of the recombinant strains expressing GAM1 hydrolyzed 96 % of 2 % (w/v) dextrin and 98 % of 2 % (w/v) isomaltose within 5 days of growth. Growth, substrate assimilation, and enzyme activity of these strains were characterized.

  4. Reduction and removal of Cr(VI) from aqueous solutions using modified byproducts of beer production.

    Science.gov (United States)

    Cui, Haojie; Fu, Minglai; Yu, Shen; Wang, Ming Kuang

    2011-02-28

    Biosorption, as an effective and low-cost technology treating industrial wastewaters containing Cr(VI), has become a significant concern worldwide. In this work, acid-modified byproducts of beer production (BBP) were used to remove Cr(VI) from aqueous solutions. Removal of Cr(VI) increases as the pH is decreased from 4.0 to 1.5, but the maximum of total Cr removal is obtained in a pH range from 2.0 to 2.5. Nearly 60% of the initial Cr(VI) (100 mg L(-1)) was adsorbed or reduced to Cr(III) within the first 10 min at pH 2.0. The Cr(VI) removal capability of acid-modified BBP materials was almost completely retained after regenerating with acid. FT-IR and XPS spectra revealed that carboxylate and carboxyl groups on the surface of modified BBP materials play a major role in Cr(VI) binding and reduction, whereas amide and other groups play a minor role in the Cr(VI) removal process.

  5. Influences of pH and hydraulic retention time on anaerobes converting beer processing wastes into hydrogen.

    Science.gov (United States)

    Lay, J J; Tsai, C J; Huang, C C; Chang, J J; Chou, C H; Fan, K S; Chang, J I; Hsu, P C

    2005-01-01

    To convert high-solids organic wastes (3% w./w.) to high-value hydrogen, a full factorial experimental design was employed in planning the experiments for learning the effects of pH and hydraulic retention time (HRT) on the hydrogen production in a chemostat reactor using waste yeast obtained from beer processing wastes. For determining which experimental variable settings affect hydrogen production, predictive polynomial quadratic equation and response surface methodology were employed to determine and explain the conditions required for high-value hydrogen production. Experimental results indicate that a maximum hydrogen production rate of 460 mL/gVSS/d was obtained at pH = 5.8 and HRT = 32 hours. Moreover, hydrogenase targeted RT-PCR results indicate that Clostridium thermocellum and Klebsiella pneumoniae predominated.

  6. [Study on CTP production from CMP by beer yeast cell immobilized in PVA].

    Science.gov (United States)

    Yang, Hong-Yi; Qian, Shi-Jun; Li, Gao-Wo

    2007-03-01

    With PVA as the carrier, the frozen beer yeast cells were immobilized for production of CTP from CMP. we explored the optimal condition of the immobilization from the aspects of the type, concentration of the PVA, and the immobilizing methods of cells In all 8 continuous batch of fermentation under the reactional condition of the immobilized cells, the conversion rate of CTP were maintained about 85% - 95%. Moreever, the storage stability of immobilized cells were investigated, and the products was also isolated and identifided by HPLC.

  7. Experimental Study on Extruded Beer Adjunct Used for Brewing Beer

    Institute of Scientific and Technical Information of China (English)

    SHEN De-chao

    2004-01-01

    The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment( 100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8%more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 %less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.

  8. 生产工艺对高辅料啤酒非生物稳定性的影响%Influences of production process on the non-biological stability of beer with large-proportion adjunct

    Institute of Scientific and Technical Information of China (English)

    马歌丽; 何红; 贺永寅

    2011-01-01

    探索了糖化方法、糖化温度、麦汁煮沸时间、麦汁pH值和PVPP添加量等生产工艺对高辅料啤酒非生物稳定性的影响.结果表明:最佳的糖化工艺条件是:采用一次煮出糖化法,糖化温度70℃,麦汁pH值为5.2~5.4,麦汁煮沸90min~100min.在啤酒中添加150mg/L的PVPP,可以明显降低啤酒中的多酚物质,提高高辅料啤酒的非生物稳定性.%The effects of saccharification method, saccharification temperature, time of boiling wort, pH value of wort and the content of PVPP on the non-biological stability of beer with large-proportion adjunct were studied in this paper. The results showed that the optimum parameters were as follows: single boiling saccharification, saccharifying temperature 70℃, pH value of wort 5.2-5.4, time of wort boil 90min~110min and the content of PVPP 150mg/L. Under there conditions, the content of polyphenols could be decreased and the no-biological stability of high auxiliary material beer were obviously improved.

  9. The transfer of {sup 137}Cs from barley to beer

    Energy Technology Data Exchange (ETDEWEB)

    Proehl, G.; Mueller, H.; Voigt, G. [Institut fuer Strahlenschutz, Oberschleibheim (Germany)] [and others

    1997-01-01

    Beer has been brewed from barley contaminated with {sup 137}Cs as a consequence of the Chernobyl accident. The {sup 137}Cs activity has been measured in all intermediate steps and in the by-products of the production process. About 35 % of the {sup 137}Cs in barley were recovered in beer. Processing factors defined as the concentration ratio of processed and raw products were determined to be 0.61, 3.3, 0.1 and 0.11 for malt, malt germs, spent grains and beer, respectively. 4 refs., 2 tabs.

  10. Evaluation of a distribution model for a new beer company production site

    Directory of Open Access Journals (Sweden)

    Gustavo Menoncin Pereira

    2014-12-01

    Full Text Available Ambev dominates the beer market in Brazil with a 70% share. The group formed in the 1990s by the merger of the two largest companies in the industry at the time, Brahma and Antarctica. Even with new entrants in the market AmBev kept growing and increasing its participation. One of the biggest challenges to work in the beer market is the distribution strategy. AmBev’s success has, in its distribution strategy, one of the critical factors in reaching this level of market share. The model AmBev has implemented and continues to invest is what Brahma, pre AmBev, adopted as its strategy in the 1990s. This work aims to determine whether, in a company starting its production activities in the same industry, the AmBev distribution model can be applied. Based on the concepts of logistics and supply chain management, the possible concepts of distribution strategies were identified, seeking to understand those underlying the AmBev reference model. With this, a company has been identified and a case study conducted to understand the application of the AmBev model. The main findings of the study point to possibilities for adopting the model, but with restrictions and constant monitoring to control the implementation of the strategy.

  11. Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

    Directory of Open Access Journals (Sweden)

    P. Diakabana

    2013-06-01

    Full Text Available The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α-amylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol, is characterized by a nomal acid pH (pH = 4.15 on average and a brown color (25 EBC units. Its slight bitterness (21 EBU and the fine aroma of a beer closer barley produced industrially in the Congo.

  12. Study on the processing technology of health oat tea beer%保健燕麦茶啤酒的工艺研究

    Institute of Scientific and Technical Information of China (English)

    王妮; 逯家富; 徐亚杰; 于洪梅; 姜海波; 刘志勤

    2012-01-01

    The production process and the manufacturing process of health oat tea beer were introduced.The beer was made by 60% malt,20% oatmeal,and 20% sugar as raw material,adding 5% tea juice that the tea boiled in water 20min with the proportion of 1:180 at 85℃ 20min later,and 0.02% hop.In the pilot production,health oat tea beer met all indexes provided by GB.%阐述了保健燕麦茶啤酒的生产工艺流程及生产工艺要点,采用大麦芽60%,燕麦20%,糖浆20%的原料配比,并在85℃对茶水比为1:180进行20min的绿茶浸提,生产过程中浸提后茶汁添加量为5%,酒花添加量0.02%,添加时间初沸后20min。经过中试生产,保健型燕麦茶啤酒各项指标均符合GB。

  13. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDR(E)S-TORO B.; GIR(O)N-SIERRA J.M.; FERN(A)NDEZ-BLANCO P.; L(O)PEZ-OROZCO J.A.; BESADA-PORTAS E.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation. Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results. The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs). Successful finding of optimal ways to drive these processes were reported. Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  14. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDRES-TOROB.; GIRON-SIERRAJ.M.; FERNANDEZ-BLANCOP.; LOPEZ-OROZCOJ.A.; BESADA-PORTASE.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation.Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results.The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs).Successful finding of optimal ways to drive these processes were reported.Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  15. 27 CFR 25.24 - Storage of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Storage of beer. 25.24... OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in...

  16. [Beer potomania].

    Science.gov (United States)

    Mouallem, Meir; Potashnik, Yael

    2004-01-01

    Beer potomania is a rare syndrome which is manifested by severe hyponatremia and various mental changes related to binge beer drinking and poor dietary intake. This article is a case study describing an alcoholic that was admitted because of this syndrome. We also discuss the pathophysiology of hyponatremia in alcoholics and especially in the syndrome of beer potomania.

  17. Production of non-alcoholic beer using free and immobilized cells of Saccharomyces cerevisiae deficient in the tricarboxylic acid cycle.

    Science.gov (United States)

    Navrátil, Marián; Dömény, Zoltán; Sturdík, Ernest; Smogrovicová, Daniela; Gemeiner, Peter

    2002-04-01

    Production of non-alcoholic beer using Saccharomyces cerevisiae has been studied. Non-recombinant mutant strains with a defect in the synthesis of tricarboxylic-acid-cycle enzymes were used and applied in both free and pectate-immobilized form, using both batch and packed-bed continuous systems. After fermentation, basic parameters of the beer produced by five mutant strains were compared with a standard strain of brewing yeast. Results showed that the beer prepared by mutant yeast cells was characterized by lower levels of total alcohols, with ethanol concentrations between 0.07 and 0.31% (w/w). The organic acids produced, especially lactic acid, in concentrations up to 1.38 g x l(-1) had a strong protective effect on the microbial stability of the final product and thus the usual addition of lactic acid could be omitted. Application of the yeast mutants appears to be a good alternative to the classical methods for the production of non-alcoholic beer.

  18. The Production of Health Care Beer with Chrysanthemum Tea%利用茶用菊花生产保健啤酒的研究

    Institute of Scientific and Technical Information of China (English)

    程遥; 朱盛沛; 胡凯

    2012-01-01

    在生产啤酒的过程中,探讨加入一定比例的菊花汁,参与发酵反应,生产出具有同菊花茶相同功效的保健啤酒,这种啤酒含有多种有效成份,长期饮用这种产品,具有清热解暑、清肝明目、解毒消炎、降低血糖、增强人体免疫的功效,适合糖尿病患者饮用。%Health care chrysanthemum beer with the same effect as chrysanthemum tea is produced in the process of beer production by adding a certain proportion of chrysanthemum juice and having it participate in fermentation reaction. Containing a variety of effective ingredients, the beer can help clear summer heat, remove liver-fire for improving eyesight, have an effect of anti-inflammation, reduce blood glucose, and strengthen the immune system in the long run. Thus, itJs suitable for patients with diabetes to drink.

  19. 27 CFR 25.206 - Removal of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of beer. 25.206... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal...

  20. 27 CFR 26.106 - Marking containers of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial...

  1. 27 CFR 25.295 - Record of unsalable beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer...

  2. 27 CFR 25.211 - Beer returned to brewery.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.211 Beer returned to brewery. (a) General. Beer, produced in the United States, on which the brewer has paid or determined the tax may...

  3. Free Beer and Engaging Tools

    DEFF Research Database (Denmark)

    Degn Johansson, Troels

    This paper presents an analysis of art collective Superflex' FREE BEER project; a beer brand and an art work that seeks to promote a critical understanding of free creativity and intellectual property rights by inviting beer enthusiasts to brew their own beer. The paper seeks to demonstrate how...... the project contributes to Superflex' profile as contemporary avant-garde artists and how their work has contributed to the field of design. More specifically the paper seeks to demonstrate how the FREE BEER project succeeds in establishing a context of meaning that involves a political as well as a business...... dimension, and which makes possible the exchange of values to and from these dimensions as well as that of art. In the paper, this context of meaning is constructed in terms of a complex chain of analogies by means of which amateur beer production and beer consumption becomes an expression of the belief...

  4. Influences of pH and hydraulic retention time on anaerobes converting beer processing wastes into hydrogen

    Energy Technology Data Exchange (ETDEWEB)

    Lay, J.J; Tsai, C.J.; Chau, C.H.; Fan, K.S.; Chang, J.I.; Hsu, P.C. [National Kaohsiung First Univ. of Science and Technology, Kaohsiung, Taiwan (China). Energy Research Centre; Huang, C.C.; Chang, J.J. [National Hsing Univ., Taichung, Taiwan (China). Dept. of Life Sciences

    2004-07-01

    Hydrogen is considered a viable renewable energy source that may come to replace fossil fuels. Although 98 per cent of current hydrogen production is from fossil fuels, research has begun to produce hydrogen from fermentation of organic wastes. Only when this is economically achieved will the hydrogen economy become viable. Hydrogen from dark fermentation is carried out using species of the genus Clostridium. Previous studies of producing hydrogen from organic wastes indicate that the control of pH is essential. Moreover, HRT is also an important variable. In this investigation, a set of experiments with yeast obtained from beer processing wastes was performed to illuminate the effect of pH and HRT on hydrogen production. A predictive quadratic equation and response surface methodology were developed to optimize the hydrogen production rate. A pH of 5.8 and HRT of 32 hours were found optimum. The key species involved were found to be Clostridium thermocellum and Klebsiella pneumoniae. 11 refs., 2 tabs., 4 figs.

  5. Biohydrogen-production from beer lees biomass by cow dung compost

    Energy Technology Data Exchange (ETDEWEB)

    Fan, Yao-Ting; Zhang, Gao-Sheng; Xing, Yan [Department of Chemistry, Zhengzhou University, Zhengzhou, Henan 450052 (China); Guo, Xin-Yong [Laboratory of Special Functional Materials, Henan University, Kaifeng, Henan 475001 (China); Fan, Mao-Hong [Center for Sustainable Environmental Technologies, Iowa State University, Ames, Iowa 50011 (United States)

    2006-05-15

    Efficient conversion of beer lees wastes into biohydrogen gas by microorganisms was reported for the first time. Batch tests were carried out to analyze influences of several environmental factors on yield of H{sub 2} from beer lees wastes. The maximum yield of H{sub 2} 68.6mlH{sub 2}/g TVS was observed, the value is about 10-fold as compared with that of raw beer lees wastes. The hydrogen content in the biogas was more than 45% and there was no significant methane observed in this study. In addition, biodegradation characteristics of the substrate were also discussed. The results indicated that the HCl pretreatment of the substrate plays a key role in the conversion of the beer lees wastes into biohydrogen by the cow dung composts. (author)

  6. 微生物控制在啤酒生产中的扩展应用%Extended Application of Microbial Control in Beer Production

    Institute of Scientific and Technical Information of China (English)

    张新; 白伟钟

    2014-01-01

    在食品生产行业中,卫生管理一致被各个厂家列为生产质量管理的重点。啤酒作为纯粹培养物发酵的产物,保证纯正清爽是最为重要的。啤酒生产中的污染主要来自空气、水、原料和辅料、接种酵母,设备和管路,包装材料以及各种用具和操作人员等。本文重点阐述了酿造过程中各工序微生物的重要控制点及环境卫生对微生物的重要性。%In the food industry, health management is consistent for all manufacturers as a key production quality management. Beer as a pure culture fermentation product, ensure the pure fresh is the most important. Beer production in the pollution mainly comes from air, water, raw materials and accessories, yeast inoculation, equipment and piping, packaging materials and various utensils and the operator. This paper focuses on the importance of the process of microbial brewing process of critical control points and environmental health team microorganisms

  7. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  8. 27 CFR 28.282 - Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer...

  9. Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides.

    Science.gov (United States)

    Picariello, Gianluca; Mamone, Gianfranco; Nitride, Chiara; Addeo, Francesco; Camarca, Alessandra; Vocca, Immacolata; Gianfrani, Carmen; Ferranti, Pasquale

    2012-10-22

    The majority of beer proteins originate from barley (Hordeum vulgare) which is used for brewing. Barley is known to contain celiacogenic gliadin-like prolamins (hordeins) along with other immunogenic proteins which endure malt proteases and the harsh conditions of brewing. In addition, a multitude of peptides that may retain or even amplify the immune-stimulating potential is released in beer because of proteolysis. The comprehensive annotation of the beer proteome is challenged both by the high concentration range of the protein entities and by a severe degree of processing-induced modifications. Overcoming the pitfalls of the classical two-dimensional electrophoresis approach coupled to mass spectrometry (MS), the gel-free shotgun proteomic analysis expanded the current inventory of a popular Italian beer to 33 gene products, including traces of intact B- and D-hordeins and 10 proteins from Saccharomyces spp. The high performance liquid chromatography-electrospray MS/MS peptidomic analysis of the low-molecular weight beer components disclosed a panel of hordein-derived peptides that encrypt gluten-like sequence motifs, potentially harmful to celiacs. The presence of antigliadin IgA-immunoresponsive prolamins was assayed by Western and dot blot using sera of N=4 celiac patients. Gliadin-reactive T-cell lines isolated from the intestine of N=5 celiacs activated an IFN-γ response when challenged with deamidated beer polypeptides.

  10. The Chemistry of Beer Instability

    Science.gov (United States)

    Stewart, Graham G.

    2004-07-01

    Compared to most other alcoholic beverages, beer is unique because it is unstable when in the final package. This instability can be divided into biological and nonbiological instability. Nonbiological stability of beer involves a wide range of chemical processes and can be considered in a number of categories: physical, flavor, light, foam, and gushing. It is the balance between flavanoid polyphenols (tannoids) and sensitive proteins that specifically combine with polyphenols to form haze that largely dictates physical stability. The flavor stability of beer primarily depends on the oxygen concentration of packaged beer but is influenced by all stages of the brewing process. Foam stability in a glass of beer reflects the quality of the beverage. The backbone of foam is hydrophobic polypeptides. Novel brewing processes such as high-gravity brewing result in a disproportionate loss of these polypeptides and have a negative effect on the foam stability of the resulting beer. Beer is light sensitive, especially in the 350 500 nm range. Beer exposed to this wavelength range in clear or green glass containers quickly develop nauseous skunky-like off-flavors resulting from the formation of 3-methyl-2-butene-1-thiol. Methods of enhancing all of these types of beer stability are discussed.

  11. Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum).

    Science.gov (United States)

    Mozzon, Massimo; Boselli, Emanuele; Obiedziński, Mieczysław W; Frega, Natale G

    2015-01-01

    Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BAs were quantified for the first time in the intermediate products and craft beers produced with malted organic Emmer wheat (Triticum dicoccum) in a small size brewery in order to assess the possible presence of critical control points related to biological hazard in the brewing process. BA levels in beers produced exclusively from malted organic Emmer wheat were between 15.4 and 25.2 mg l(-1) in the samples of light beer (Lt) and between 8.9 and 15.3 mg l(-1) in double malt beers (DM) ready for consumption (the beers stored for 90 days at 1-2°C). Cadaverine and tyramine were the main BAs in the Lt and DM beers, respectively. Increased concentrations of BAs seemed to be more related to the heat treatment of the processing product during mashing and wort boiling, rather than to the fermentation process. Much lower concentrations were found in finished beers obtained from 50% malted organic Emmer wheat and 50% malted barley (up to 3.2 mg l(-1)) or from 30% malted Emmer wheat (up to 8.3 mg l(-1)). Thus, Emmer wheat malt can be a useful alternative to wheat and spelt for the production of beer with a limited content of BA, if the processing technology is kept under control.

  12. Beer City

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    Shandong Province’s Qingdao is becoming China’s great beer city sicenically located on a peninsula over-looking the Pacific Ocean, Qingdao, |or Tsingtao, is a coastal city soaked in two kinds of foam. One floats in

  13. New trends in beer flavour compound analysis.

    Science.gov (United States)

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.

  14. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1

    Directory of Open Access Journals (Sweden)

    Fernanda Bovo

    2015-06-01

    Full Text Available This study aimed to verify the in vitro ability of beer fermentation residue (BFR containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1 from a citrate-phosphate buffer solution (CPBS. BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB1 in the samples was performed by high performance liquid chromatography. AFB1 adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p 0.05 from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins.

  15. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1

    Science.gov (United States)

    Bovo, Fernanda; Franco, Larissa Tuanny; Rosim, Roice Eliana; Barbalho, Ricardo; de Oliveira, Carlos Augusto Fernandes

    2015-01-01

    This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB1 in the samples was performed by high performance liquid chromatography. AFB1 adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p 0.05) from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins. PMID:26273277

  16. Importance of tetrahydroiso alpha-acids to the microbiological stability of beer.

    Science.gov (United States)

    Caballero, Isabel; Agut, Montserrat; Armentia, Alicia; Blanco, Carlos A

    2009-01-01

    While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product are due to the growth and metabolic activity of wild yeast, certain lactic acid bacteria (LAB) and anaerobic Gram-negative bacteria. Beer also contains bitter hop compounds, which are toxic to Gram-positive and Gram-negative bacteria, and contribute to preventing the spoilage of this beverage. In the boiling process, the hop alpha-acids (humulones) are isomerized into iso alpha-acids. These products are responsible for the bitter taste of beer, but they also play an essential role in enhancing foam stability. Antibacterial activity of iso alpha-acids and their hydrogenated derivates (rhoiso alpha-acids and tetrahydroiso alpha-acids) in MRS broth and beer have been evaluated against different LAB (Lactobacillus and Pediococcus) for the determination of their beer-stabilizing capabilities. Besides this, we have determined the minimum inhibitory concentration and the bacteriostatic effect of each compound against Pediococcus. We found that tetrahydroiso alpha-acids (added directly to beer during production processes) are the compounds that present the greatest antibacterial activity against the main agents implicated in beer spoilage.

  17. Beer foam physics.

    NARCIS (Netherlands)

    Ronteltap, L.

    1989-01-01

    The physical aspects of beer foam behavior were studied in terms of the four physical processes, mainly involved in the formation and breakdown of foam. These processes are, bubble formation, drainage, disproportionation and coalescence. In detail, the processes disproportionation and coalescence we

  18. Detecting beer intake by unique metabolite patterns

    DEFF Research Database (Denmark)

    Gürdeniz, Gözde; Jensen, Morten Georg; Meier, Sebastian

    2016-01-01

    Evaluation of health related effects of beer intake is hampered by the lack of accurate tools for assessing intakes (biomarkers). Therefore, we identified plasma and urine metabolites associated with recent beer intake by untargeted metabolomics and established a characteristic metabolite pattern...... representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1) 18 participants were given one at a time four different test beverages: strong, regular and non-alcoholic beers and a soft drink. Four participants were...... assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e. N-methyl tyramine sulfate and the sum...

  19. Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

    OpenAIRE

    P. Diakabana; M. Mvoula-Tsiéri; J. Dhellot; S.C. Kobawila; D. Louembé

    2013-01-01

    The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α-amylase can liquefy the mash and produce a swee...

  20. The Chemistry of Beer Instability

    Science.gov (United States)

    Stewart, Graham G.

    2004-01-01

    Brewing of beer, one of the oldest biotechnology industries was one of the earliest processes to be undertaken on commercial basis. Biological instability involves contamination of bacteria, yeast, or mycelia fungi and there is always a risk in brewing that beer can become contaminated by micro-organisms.

  1. Effect of corn preparation methods on dry-grind ethanol production by granular starch hydrolysis and partitioning of spent beer solids.

    Science.gov (United States)

    Lamsal, B P; Wang, H; Johnson, L A

    2011-06-01

    Two corn preparation methods, rollermill flaking and hammermill grinding, were compared for efficient processing of corn into ethanol by granular starch hydrolysis and simultaneous fermentation by yeast Saccharomyces cerevisiae. Corn was either ground in a hammermill with different size screens or crushed in a smooth-surfaced rollermill at different roller gap settings. The partitioning of beer solids and size distribution of solids in the thin stillage were compared. The mean particle diameter d(50) for preparations varied with set-ups and ranged between 210 and 340 μm for ground corn, and 1180-1267 μm for flaked corn. The ethanol concentrations in beer were similar (18-19% v/v) for ground and flaked preparations, however, ethanol productivity increased with reduced particle size. Roller versus hammermilling of corn reduced solids in thin stillage by 28%, and doubled the volume percent of fines (d(50) ∼ 7 μm)in thin stillage and decreased coarse (d(50) ∼ 122 μm) by half compared to hammermilling.

  2. 27 CFR 25.221 - Voluntary destruction of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has...

  3. 27 CFR 25.158 - Tax computation for bottled beer.

    Science.gov (United States)

    2010-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S....

  4. 27 CFR 26.263 - Determination of tax on beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels...

  5. 27 CFR 28.225 - Removals of beer by brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from...

  6. 27 CFR 25.186 - Record of beer transferred.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred...

  7. 27 CFR 25.296 - Record of beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records...

  8. 红曲霉发酵啤酒辅料制备红啤酒的工艺研究%Study on the preparation process of red beer from beer accessories by monascus fermentation

    Institute of Scientific and Technical Information of China (English)

    陈成; 韩建春

    2011-01-01

    通过红曲红色素的测定确定曲霉孢子悬浊液的制备工艺参数,采用红曲霉与啤酒酵母混合发酵,酿造各项指标符合优级啤酒国家标准的红啤同时确定红啤酒发酵工艺参数。%In this paper,through determination of monascus red-pigments it has studied on the preparation process parameters of Aspergillus conidia suspension,adopting the mixed fermentation of monascus and S.Cerevisiae,brewing index measured up grade GB red beer,and ascertained process parameters fermentation of red beer.

  9. Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.

    Science.gov (United States)

    N'Guessan, Florent K; Coulibaly, Hermann W; Alloue-Boraud, Mireille W A; Cot, Marlène; Djè, Koffi Marcellin

    2016-01-01

    Freeze-drying is a well-known dehydration method widely used to preserve microorganisms. In order to produce freeze-dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12-7 and Candida tropicalis C 0-7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze-drying, the residual water contents were between 0.78 -2.27%, 0.55 -4.09%, and 0.40-2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4-10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze-dried yeast powders were stored at 4°C and room temperature (25-28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material.

  10. 27 CFR 25.157 - Determination of tax on bottled beer.

    Science.gov (United States)

    2010-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed...

  11. 27 CFR 25.156 - Determination of tax on keg beer.

    Science.gov (United States)

    2010-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as...

  12. Case study on the combined process ,UASB+CASS for the treatment of beer wastewater%UASB+CASS组合工艺处理啤酒废水工程实例

    Institute of Scientific and Technical Information of China (English)

    李晓婷

    2016-01-01

    Based on the comprehensive analysis of the characteristics of the wastewater from beer production ,combi-ning with the original technology in water treatment stations and a number of practical experiences of similar waste-water plants,it is proposed that the combined process,UASB+CASS,is to be used for the treatment of beer waste-water. The running results show that all the effluent COD,BOD5,SS,and NH3-N can meet the requirements specified in Level l of the Discharge Standard of Pollutants for Beer Industry (GB 19821—2005). The effluent,animal and plant oils,and anionic surfactant can meet the requirements specified in Level l of Integrated Wastewater Discharge Stan-dard(GB 8978—1996). Using the combined process for the treatment of wastewater from beer production is techni-cally and economically feasible.%通过对啤酒生产制作废水特点的综合分析,结合原有污水处理站工艺及多家同类污水站的实践经验,提出采用UASB+CASS组合工艺处理啤酒废水.运行结果表明:出水COD、BOD5、SS、NH3-N均满足《啤酒工业污染物排放标准》(GB 19821—2005)一级标准,出水动植物油、阴离子表面活性剂满足《污水综合排放标准》(GB 8978—1996)一级标准,采用该组合工艺处理啤酒生产废水,在技术和经济上可行.

  13. EFFECT OF KIESELGUHR FILTRATION ON OPTICAL PROPERTIES OF BEER

    OpenAIRE

    Helena Frančáková; Štefan Dráb; Miriam Solgajová; Žigmund Tóth; Tatiana Bojňanská

    2013-01-01

    Looks of beer is an important factor which is associated with high clarity. Clarity of beer is a basic precondition of its good marketability and consumer satisfaction. Beer filtration is ideal tool to create required optical properties. There is a high accent on this operation in brewery and minibrewery. The process of filtering removes unwanted haze-active substances in order to increase clarity and overall stability of beer. Objective method to expressing clarity of beer is nephelometric d...

  14. An application of classical and instrumental methods of analysis in quality control of beer

    Directory of Open Access Journals (Sweden)

    Rajković Miloš B.

    2015-01-01

    Full Text Available In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP, water is analyzed (city, technological and demineralized water. Measurements of pH values indicated the increased pH values in the sample of tehnological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of tehnological water was found with increased carbonate hardness, which is caused by the increased content of sodium hydrogen carbonate. Analysing the titration alkalinity, titration acidity and buffering power, it was found that the alkalinity was decreasing which is in accordance with the determination of pH values of wort and beer samples (young beer and final product. Analyzing the content of anions and cations in the examined water samples, it has been shown that the concentration of these examinated anions (Cl-, NO3 -, SO4 2- and PO4 3- and cations (NH4 +, Na+, K+, Ca2+, Mg2+ are within the limits prescribed by the Regulations on hygienic safety of drinking water, and thus by the Regulations of quality and other requirements for beer. The contents of anions in wort and beer samples (young beer and final product were determined by ion chromatography method. The contents of sulphate and nitrate ions were within the recommended limits. The concentration of chloride ions was above 150 mg/dm3, which may have an impact on the sensory properties of beer, while changes in the content of phosphate ions were insignificant. [Projekat Ministarstva nauke Republike Srbije, br. III 43009

  15. Consumers' perception of novel beers

    DEFF Research Database (Denmark)

    Giacalone, Davide

    2013-01-01

    As a result of the impressive resurgence of micro and craft breweries, the product diversity in the Danish beer market has remarkably increased. Craft breweries are traditionally characterized by innovativeness, unique sensory experiences, and a focus on novel beer styles not previously known...... to many consumers. After a decade of growth, the Danish craft brewing segment is rapidly reaching maturity, and a higher degree of consumer orientation seems to be needed for continuing success. The aim of this PhD project was to investigate some of the key aspects of consumers’ perception of novel beers......, and ways in which these can be considered to inform product development decisions. Sensory insights into how consumers perceive a new beer are paramount. As craft breweries rarely have access to traditional sensory analysis (in the form of a trained panel), the first part of the project has examined...

  16. Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

    Directory of Open Access Journals (Sweden)

    Elena MUDURA

    2016-11-01

    Full Text Available Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop. Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

  17. Fundamentals of beer and hop chemistry

    OpenAIRE

    Denis de Keukeleire

    2000-01-01

    Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is pla...

  18. A Historical Review of the Beer Economy.

    OpenAIRE

    Poelmans, Eline; Swinnen, Jo

    2011-01-01

    This article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transformed the beer industry and increased competition from the 16th through the 19th century. The 20th century was characterized by dramatic (domestic and international) consolidatio...

  19. The use of enzymes for beer brewing

    NARCIS (Netherlands)

    Donkelaar, van Laura H.G.; Mostert, Joost; Zisopoulos, Filippos K.; Boom, Remko M.; Goot, van der Atze Jan

    2016-01-01

    The exergetic performance of beer produced by the conventional malting and brewing process is compared with that of beer produced using an enzyme-assisted process. The aim is to estimate if the use of an exogenous enzyme formulation reduces the environmental impact of the overall brewing process. Th

  20. Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source.

    Science.gov (United States)

    Lin, Dehui; Lopez-Sanchez, Patricia; Li, Rui; Li, Zhixi

    2014-01-01

    In order to improve the use of waste beer yeast (WBY) for bacterial cellulose production by Gluconacetobacter hansenii CGMCC 3917, a two-step pre-treatment was designed. First WBY was treated by 4 methods: 0.1M NaOH treatment, high speed homogenizer, ultrasonication and microwave treatment followed by hydrolysis (121°C, 20 min) under mild acid condition (pH 2). The optimal pre-treatment conditions were evaluated by the reducing sugar yield after hydrolysis. 15% WBY treated by ultrasonication for 40 min had the highest reducing sugar yield (29.19%), followed by NaOH treatment (28.98%), high speed homogenizer (13.33%) and microwaves (13.01%). Treated WBY hydrolysates were directly supplied as only nutrient source for BC production. A sugar concentration of 3% WBY hydrolysates treated by ultrasonication gave the highest BC yield (7.02 g/L), almost 6 times as that from untreated WBY (1.21 g/L). Furthermore, the properties of the BC were as good as those obtained from the conventional chemical media.

  1. CORROSION RESISTANCE OF ALUMINUM CANS IN CONTACT WITH BEER

    Directory of Open Access Journals (Sweden)

    Luiza Esteves

    2015-07-01

    Full Text Available Aluminum cans with an organic coating are used in Brazil as packaging for carbonated beverages (soft drinks, beer, which act as electrolyte solutions. These electrolytes, in contact with the inner metal can, initiate a corrosion process of aluminum. The presence of metallic ions can change the flavor of the beverage, compromising the product quality. This work aims to evaluate the corrosion resistance of aluminum in beer environment using the technique of Electrochemical Impedance Spectroscopy (EIS. The Scanning Electron Microscopy (SEM and the Energy Dispersive Spectroscopy (EDS were used to evaluate the metal surface. Two batches with different coating thickness were analyzed for the same date of manufacture. The electrolyte resistance and the aluminum charge transfer resistance in beer varied depending on the batch analyzed.

  2. Kosovo beer markets - Consumer preferences and baying behaviour

    Directory of Open Access Journals (Sweden)

    M. Gjonbalaj

    2009-12-01

    Full Text Available This paper analyzes and presents important findings on the consumers buying behaviour and their preferences for beer. The paper also tests whether there is dependency of frequencies buying beer with demographic and economic factors. The data were entered and processed in Statistical Program for Social Sciences (SPSS, while common statistical models have been used for interpretation of results and tested hypotheses. A research was part of the project ‘’Marketing Support of Food Products in Kosovo’’ which was founded by European Agency for Reconstruction. The aim of this project was to support Kosovo producers of food industry by offering them relevant information on beer market, consumers buying behaviour and their preferences.

  3. Nonlinear dynamic phenomena in the beer model

    DEFF Research Database (Denmark)

    Mosekilde, Erik; Laugesen, Jakob Lund

    2007-01-01

    The production-distribution system or "beer game" is one of the most well-known system dynamics models. Notorious for the complex dynamics it produces, the beer game has been used for nearly five decades to illustrate how structure generates behavior and to explore human decision making. Here we...

  4. Drink beer to save the planet

    Directory of Open Access Journals (Sweden)

    Lauren Barfield

    2009-09-01

    Full Text Available This student poster display example considers the ethics of the marketing of the “Cascade Green” beer inAustralia. Issues considered include the ethics of marketing beer, the environmental impacts of the beersmarketing and packaging and a reflection upon the societal impacts of the product.

  5. 27 CFR 28.295 - Exception for export of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than...

  6. 27 CFR 31.34 - Wholesale dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines,...

  7. 27 CFR 31.33 - Retail dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to any...

  8. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage...

  9. Silicon production process evaluations

    Science.gov (United States)

    1982-01-01

    Chemical engineering analyses involving the preliminary process design of a plant (1,000 metric tons/year capacity) to produce silicon via the technology under consideration were accomplished. Major activities in the chemical engineering analyses included base case conditions, reaction chemistry, process flowsheet, material balance, energy balance, property data, equipment design, major equipment list, production labor and forward for economic analysis. The process design package provided detailed data for raw materials, utilities, major process equipment and production labor requirements necessary for polysilicon production in each process.

  10. Model construction for quality of beer and brewing process using FNN; FNN wo mochiita biru hinshitsu to jozo kotei no moderuka

    Energy Technology Data Exchange (ETDEWEB)

    Noguchi, H.; Hanai, T.; Takahashi, W.; Honda, H.; Kobayashi, T. [Nagoya Univ., Nagoya (Japan). Dept. of Biotechnology; Ichii, T.; Tanikawa, M.; Masuoka, S. [KIRIN Brewery Corp., Tokyo (Japan). Research Laboratory for New Product

    1999-09-10

    Models for sensory evaluation of beer and the beer brewing process were constructed using a fuzzy neural network (FNN). A new method for optimal model selection using a genetic algorithm and a SWEEP operator method was compared with a conventional method using the parameter increasing method. As the result, the new method was useful for the optimal model selection by simplifying the model structure, improving the reliability of fuzzy rules, and accelerating the calculation speed (about 10 times as fast as conventional method) for constructing the model with high accuracy. The percentage of correct answers of the sensory evaluation model is 92 %. The important variables are selected as the input variables, and the obtained fuzzy rules in modeling coincide well with knowledge data bases acquired by process operators, and it is proven that the obtained FNN models are adequate. (author)

  11. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

    Science.gov (United States)

    Wu, Ming J.; Clarke, Frank M.; Rogers, Peter J.; Young, Paul; Sales, Narelle; O’Doherty, Patrick J.; Higgins, Vincent J.

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process. PMID:22016646

  12. Identification of a protein with antioxidant activity that is important for the protection against beer ageing.

    Science.gov (United States)

    Wu, Ming J; Clarke, Frank M; Rogers, Peter J; Young, Paul; Sales, Narelle; O'Doherty, Patrick J; Higgins, Vincent J

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.

  13. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

    Directory of Open Access Journals (Sweden)

    Vincent J. Higgins

    2011-09-01

    Full Text Available This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1. Further characterisation using diphenylpicrylhydrazyl (DPPH free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.

  14. Method of Changing the Content of Zinc in Beer Brewing Process%改变啤酒酿造中锌离子含量的方法

    Institute of Scientific and Technical Information of China (English)

    张祖莲; 朱汉明; 万莉

    2009-01-01

    麦芽是啤酒生产的主要原料,麦汁中的锌主要来源于麦芽.测定了5种大小麦麦芽及不同大小麦麦芽配比的麦汁中的锌离子含量.本试验在80kg大麦麦芽中加入10 kg小麦麦芽即可使麦汁中锌离子含量达到0.200mg·L~(-1)的正常范围.表明小麦麦芽中的锌离子含量比大麦麦芽高.因此在糖化时加入-定比例的小麦麦芽可提高麦汁中的锌离子含量.%Malt is the main raw material for beer production. The zinc in wort comes mainly from malt. As the wheat malt is rich in phytase which can decompose phytic acid into phosphoric acid and vitamin,reduce the coordination of phytic acid with zinc and improve the stability of zinc. The content of zinc in wheat malt is higher than that of barley malt. Therefore,adding a certain percentage wheat malt could increase the content of zinc in the saccharification process.

  15. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-04

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  16. Determination and fractionation of metals in beer: a review.

    Science.gov (United States)

    Pohl, Pawel

    2008-06-01

    Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of copper (Cu) and iron (Fe), which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavour stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance, but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content, and approaches to metal partitioning in beer.

  17. Product Development Process Modeling

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    The use of Concurrent Engineering and other modern methods of product development and maintenance require that a large number of time-overlapped "processes" be performed by many people. However, successfully describing and optimizing these processes are becoming even more difficult to achieve. The perspective of industrial process theory (the definition of process) and the perspective of process implementation (process transition, accumulation, and inter-operations between processes) are used to survey the method used to build one base model (multi-view) process model.

  18. EFFECT OF KIESELGUHR FILTRATION ON OPTICAL PROPERTIES OF BEER

    Directory of Open Access Journals (Sweden)

    Helena Frančáková

    2013-02-01

    Full Text Available Looks of beer is an important factor which is associated with high clarity. Clarity of beer is a basic precondition of its good marketability and consumer satisfaction. Beer filtration is ideal tool to create required optical properties. There is a high accent on this operation in brewery and minibrewery. The process of filtering removes unwanted haze-active substances in order to increase clarity and overall stability of beer. Objective method to expressing clarity of beer is nephelometric determination of turbidity, which is highly sensitive and achieved by reliable results directly in the units used to express the turbidity values in beer. The objective of our study was to measure haze before and after filtration in various types of beer with different length of lagering. Kieselguhr was used as filtration material. Haze of beer was measured by haze meter in determination under 2 angles and values were expressed in European Brewery Convention units directly.

  19. 27 CFR 31.152 - Requirements as to wines and beer.

    Science.gov (United States)

    2010-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the...

  20. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of...

  1. 27 CFR 25.192 - Removal of sour or damaged beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour...

  2. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of...

  3. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer...

  4. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell...

  5. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Science.gov (United States)

    2010-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  6. Processed Products Database System

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Collection of annual data on processed seafood products. The Division provides authoritative advice, coordination and guidance on matters related to the collection,...

  7. Clean Production Management of Breweries: the realities of implementing clean production management in Tsingtao Brewery

    OpenAIRE

    Wang, Chaonan

    2011-01-01

    In recent years,China's beer industry has rapid growth,but because of high energy consumption and high emissions in the production process, its environmental pollution became more serious and aroused concern. Beer companies must promote management of clean production in the pursuit of economic benefits while addressing the pollution problems. Comparing to leading markets, China’s beer industry practiced clean production at later stage, the level of clean production management is still lower t...

  8. Method development and fate determination of pesticide-treated hops and their subsequent usage in the production of beer.

    Science.gov (United States)

    Hengel, Matt J; Shibamoto, Takayuki

    2002-06-05

    The fate of residues of seven agrochemicals (chlorfenapyr, quinoxyfen, tebuconazole, fenarimol, pyridaben, and E- and Z-dimethomorph) from the treatment on hops to the brewing of beer was studied. First, a multi-residue analytical method was developed for the determination of pesticide residues in spent hops, trub, wort, and beer. Each matrix was validated over at least two levels of fortification, for all seven compounds, in the ranges 0.05-5.0, 0.001-1.0, 0.001-0.05, and 0.0005-1.0 ppm for spent hops, trub, wort, and beer, respectively. Recoveries ranged from 73 to 136%. Second, the matrixes prepared from hops, which were treated under commercial practices with each compound, were analyzed using the method developed. The use of treated hops resulted in the carryover of 0.001 ppm of tebuconazole, 0.008 Z-dimethomorph, and 0.005 ppm of E-dimethomorph into the wort. The bulk of the remaining residues of all seven compounds was found on the spent hops. Following fermentation, all compounds were found in levels less than 0.0005 ppm in beer, except Z- (0.006 ppm) and E-dimethomorph (0.004 ppm). Third, when all seven pesticides were spiked prior to the pitching of yeast into clean wort, most of the nonpolar compounds (chlorfenapyr, quinoxyfen, and pyridaben) partitioned into the organic material (trub) which settled to the bottom, while the more polar compounds (fenarimol, tebuconazole, and E- and Z-dimethomorph) were generally distributed evenly between the beer and the trub.

  9. Immobilized cell technology in beer brewing: Current experience and results

    Directory of Open Access Journals (Sweden)

    Leskošek-Čukalov Ida J.

    2005-01-01

    Full Text Available Immobilized cell technology (ICT has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.

  10. Biopolymers production with carbon source from the wastes of a beer brewery industry

    Science.gov (United States)

    Wong, Phoeby Ai Ling

    The main purpose of this study was to assess the potential and feasibility of malt wastes, and other food wastes, such as soy wastes, ice-cream wastes, confectionery wastes, vinegar wastes, milk waste and sesame oil, in the induction of biosynthesis of PHA, in the cellular assembly of novel PHA with improved physical and chemical properties, and in the reduction of the cost of PHA production. In the first part of the experiments, a specific culture of Alcaligenes latus DSM 1124 was selected to ferment several types of food wastes as carbon sources into biopolymers. In addition, the biopolymer production, by way of using malt waste, of microorganisms from municipal activated sludge was also investigated. In the second part, the experiments focused on the synthesis of biopolymer with a higher molecular mass via the bacterial strain, which was selected and isolated from sesame oil, identified as Staphylococcus epidermidis . Molecular weight and molecular weight distribution of PHB were studied by GPC. Molecular weight of PHB produced from various types of food wastes by Alcaligenes latus was higher than using synthetic sucrose medium as nutrient, however, it resulted in the reverse by Staphylococcus epidermidis. Thermal properties of biopolymers were studied by DSC and TG. Using malt wastes as nutrients by Alcaligenes latus gave a higher melting temperature. Using sucrose, confectionery and sesame oil as nutrients by Staphylococcus epidermidis gave higher melting temperature. Optimization was carried out for the recovery of microbial PHB from Alcaligenes latus. Results showed that molecular weight can be controlled by changing the hypochlorite concentration, the ratio of chloroform to hypochlorite solution and the extraction time. In addition, the determination of PHB content by thermogravimetric analysis method with wet cell was the first report in our study. (Abstract shortened by UMI.)

  11. Conventional and alternative principles for stabilization of protein and polyphenol fractions in beer

    OpenAIRE

    Marković Romeo S.; Grujić Olgica S.; Pejin Jelena D.

    2003-01-01

    Beer haze is primarily formed through complexation of protein and polyphenolic beer ingredients. The problem of reducing susceptibility of beer haze formation can be done either by lowering protein and/or polyphenol levels, or by minimizing the molecular size of protein/polyphenols. In experimental part of this work the shelf life of unstabilized beer is being compared with beer stabilized with various standard products, such as PVPP and silica gel. Furthermore, the trials have been made to p...

  12. Utilization of bagasse from the beer industry in clay brick production for building

    Directory of Open Access Journals (Sweden)

    Martínez, M. L.

    2012-06-01

    Full Text Available This study analyzes bricks manufactured from bagasse, a by-product of the brewing industry. Raw materials (clay and bagasse were characterized to determine their chemical composition, mineralogical composition and thermal behaviour. Mixtures were prepared with amounts of 0, 2.5, 5, 7.5 and 10 wt% of bagasse incorporated into the clay body. Rectangular test pieces were obtained by application of 54.5 MPa pressure, they were dried at 110 °C and fired at 950 ºC in a laboratory furnace for 1 hour. Ceramic properties related to weight loss on ignition, linear shrinkage, bulk and absolute density, water absorption, water suction and compressive strength were analyzed in order to evaluate the suitability of using this wastes in ceramic matrix to the production of building bricks. The results indicate that the incorporation of the bagasse decreases the absolute and bulk density, increases the water absorption and reduces the compressive strength of the brick.

    Este estudio analiza ladrillos fabricados a partir de bagazo, un subproducto del sector cervecero. Las materias primas (arcilla y bagazo fueron caracterizadas para determinar la composición química, la composición mineralógica y el comportamiento térmico. Las mezclas fueron preparadas adicionando cantidades del 0; 2,5; 5; 7,5 y 10 % en peso de bagazo a la arcilla. Se obtuvieron piezas rectangulares por aplicación de una presión de 54,5 MPa, secadas a 110 ºC y sinterizadas a 950 ºC en un horno mufla durante 1 hora. Las propiedades cerámicas relativas a la pérdida de peso por calcinación, contracción lineal, densidad aparente, densidad absoluta, absorción de agua, succión del agua y resistencia a la compresión, fueron analizadas para evaluar la conveniencia de utilizar estos residuos en matrices cerámicas para la producción de ladrillos para construcción. Los resultados indican que, la incorporación de bagazo disminuye las densidades aparente y absoluta, incrementa la

  13. The yeast Saccharomyces cerevisiae- the main character in beer brewing.

    Science.gov (United States)

    Lodolo, Elizabeth J; Kock, Johan L F; Axcell, Barry C; Brooks, Martin

    2008-11-01

    Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

  14. Physics of beer tapping

    CERN Document Server

    Rodriguez-Rodriguez, Javier; Fuster, Daniel

    2014-01-01

    The popular bar prank known in colloquial English as {\\em beer tapping} consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO$_2$ from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time-scales, namely: bubble-collapse (or cavitation) stage, diffusion-driven stage and buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of pre-existing gas cavities. Upon bubble fragmenta...

  15. Foaming in stout beers

    CERN Document Server

    Lee, W T

    2011-01-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them a number of properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless the same mechanism, nucleation by gas pockets trapped in cellulose fibres, responsible for foaming in carbonated drinks is active in stout beers, but at an impractically slow rate. This gentle rate of bubble nucleation makes stout beers an excellent model system for the scientific investigation of the nucleation of gas bubbles. The equipment needed is very modest, putting such experiments within reach of undergraduate laboratories. Finally we consider the suggestion that a widget could be constructed by coating the inside of a beer...

  16. Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation

    Science.gov (United States)

    Naydenova, Vessela; Badova, Mariyana; Vassilev, Stoyan; Iliev, Vasil; Kaneva, Maria; Kostov, Georgi

    2014-01-01

    Two mathematical models were developed for studying the effect of main fermentation temperature (T MF), immobilized cell mass (M IC) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The basic beer characteristics, i.e. extract, ethanol, biomass concentration, pH and colour, as well as the concentration of aldehydes and vicinal diketones, were measured. The results suggested that the process parameters represented a powerful tool in controlling the fermentation time. Subsequently, the optimized process parameters were used to produce beer in laboratory batch fermentation. The system productivity was also investigated and the data were used for the development of another mathematical model. PMID:26019512

  17. Innovations in the brewing industry: light beer.

    Science.gov (United States)

    Blanco, Carlos A; Caballero, Isabel; Barrios, Rosa; Rojas, Antonio

    2014-09-01

    The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.

  18. Improved quantification of important beer quality parameters based on nonlinear calibration methods applied to FT-MIR spectra.

    Science.gov (United States)

    Cernuda, Carlos; Lughofer, Edwin; Klein, Helmut; Forster, Clemens; Pawliczek, Marcin; Brandstetter, Markus

    2017-01-01

    During the production process of beer, it is of utmost importance to guarantee a high consistency of the beer quality. For instance, the bitterness is an essential quality parameter which has to be controlled within the specifications at the beginning of the production process in the unfermented beer (wort) as well as in final products such as beer and beer mix beverages. Nowadays, analytical techniques for quality control in beer production are mainly based on manual supervision, i.e., samples are taken from the process and analyzed in the laboratory. This typically requires significant lab technicians efforts for only a small fraction of samples to be analyzed, which leads to significant costs for beer breweries and companies. Fourier transform mid-infrared (FT-MIR) spectroscopy was used in combination with nonlinear multivariate calibration techniques to overcome (i) the time consuming off-line analyses in beer production and (ii) already known limitations of standard linear chemometric methods, like partial least squares (PLS), for important quality parameters Speers et al. (J I Brewing. 2003;109(3):229-235), Zhang et al. (J I Brewing. 2012;118(4):361-367) such as bitterness, citric acid, total acids, free amino nitrogen, final attenuation, or foam stability. The calibration models are established with enhanced nonlinear techniques based (i) on a new piece-wise linear version of PLS by employing fuzzy rules for local partitioning the latent variable space and (ii) on extensions of support vector regression variants (-PLSSVR and ν-PLSSVR), for overcoming high computation times in high-dimensional problems and time-intensive and inappropriate settings of the kernel parameters. Furthermore, we introduce a new model selection scheme based on bagged ensembles in order to improve robustness and thus predictive quality of the final models. The approaches are tested on real-world calibration data sets for wort and beer mix beverages, and successfully compared to

  19. Photolysis of hop-derived trans-iso-alpha-acids and trans-tetrahydroiso-alpha-acids: product identification in relation to the lightstruck flavour of beer.

    Science.gov (United States)

    Heyerick, Arne; Zhao, Yining; Sandra, Pat; Huvaere, Kevin; Roelens, Frederik; De Keukeleire, Denis

    2003-03-01

    The photolysis of hop-derived trans-iso-alpha-acids (2a-c; naturally occurring bitter compounds present in beer) and of trans-tetrahydroiso-alpha-acids (5a-c; semi-synthetic advanced hop products) was investigated at 300 nm in methanol. The complex photoreaction mixtures were separated by high-performance liquid chromatography (HPLC) using diode array detection and the major photoreaction products were identified by HPLC-mass spectroscopy. The main part of the mixture consisted of compounds, which originated from recombination of radicals derived from Norrish Type I photocleavage of the acyloin moiety in both trans-iso-alpha-acids and trans-tetrahydroiso-alpha-acids. The results confirm the intermediacy of radicals that were previously identified by time-resolved electron paramagnetic resonance and they bear relevance to the formation of the lightstruck flavour that is generated when beer is exposed to light. Additionally, new photoproducts were found that are formed by photochemical reactions hitherto undiscovered in hop chemistry, including photoenolization of trans-isohumulone (2a) leading to trans-alloisohumulone (13a) and a retro oxa-di-pi-methane rearrangement in trans-isohumulone (2a) and trans-tetrahydroiso-alpha-acids to humulone (1a) and tetrahydro-alpha-acids (23a-b), respectively.

  20. Foaming in stout beers

    OpenAIRE

    Lee, W. T.; M. G. Devereux

    2011-01-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them a number of properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless the same m...

  1. Advance in Beer Spoilage Microbes and Microbiological Stability of Beer%啤酒腐败微生物与啤酒微生物稳定性研究进展

    Institute of Scientific and Technical Information of China (English)

    王伟; 刘雅文; 谷凤霞; 孙珍; 堵国成; 李宪臻

    2016-01-01

    尽管生产环境和卫生条件已经得到大幅改善,但啤酒生产过程中仍然会发生微生物污染,因此,真正意义上的啤酒纯种酿制是很难实现的。为了有效控制生产过程中的微生物污染,本文系统介绍了啤酒微生物的多样性及其在生产工序中的分布,探讨了啤酒环境对抑制啤酒微生物污染的影响,讨论了啤酒微生物对啤酒质量与风味的积极贡献,提出合理控制外源微生物侵染是形成不同啤酒典型特征的关键。%Microbial beer-spoilage incidents still can happen during some stages of the production process despite of the environment and hygienic conditions in the brewery has been improved greatly, therefore, it is difficult to realize pure yeast beer brewing in real meaning.In order to effectively control the microbial contamination in the beer produc-tion, the microbial diversity in beer and the distribution of microbial sources in production working processes were in-troduced systematically in this paper.The effects of beer environment to contain microbial contamination was investiga-ted, and the positive contribution of beer microbes on beer quality and flavor was discussed, and put forward that rea-sonably control foreign microbial invasion is the key of the formation of the typical characteristics of beer.

  2. 啤酒废酵母酶解生产橘小实蝇引诱蛋白研究%Production of Protein Bait for Bactrocera dorsalis ( Diptera: Tephritidae) by Using Beer Waste Yeast

    Institute of Scientific and Technical Information of China (English)

    杜迎刚; 李云玲; 季清娥

    2012-01-01

    [ Objective ] The aim was to optimize the production conditions of protein bait for Bactrocera dorsalis ( Diptera: Tephritidae) by u-sing beer waste yeast. [ Method] Production conditions of protein bait for Bactrocera dorsalis by using beer waste yeast like yeast concentration , enzyme amount, hydrolysis temperature, hydrolysis time, hydrolysis pH and hydrolysis product' pH were optimized with orthogonal design by outdoor small-cage bioassay. [Result] The best attractiveness to females and males could be attained with the processes that the third thickness mother beer waste yeast liquid was treated with 15.0 g/kg papain at 67. 5 ℃ and pH 6.5 for 27 and 24 hours, respectively. The bio-assays also showed that the protein hydrolysate with pH 8. 5 could reach its highest attractiveness. [ Conclusion] The research provides theoretical basis for the development of protein bait for Bactrocera dorsalis.%[目的]优化啤酒废酵母酶解生产橘小实蝇引诱蛋白的条件.[方法]采用室外小笼子生物测定法,通过正交试验设计对啤酒废酵母酶解生产橘小实蝇引诱蛋白的影响因素(酵母浓度、酶量、水解温度、水解时间、水解pH和水解产物pH)进行了优化.[结果]将酵母母液稀释3倍后加入15.0 g/kg木瓜蛋白酶,在pH 6.5、温度67.5℃条件下保温水解24 h得到的水解蛋白于pH 8.5时对橘小实蝇雄性的引诱活性最强,水解27 h对橘小实蝇雌性的引诱活性最强.[结论]为开发橘小实蝇蛋白诱剂提供了理论依据.

  3. 27 CFR 28.43 - Evidence of exportation and lading for use on vessels and aircraft: beer.

    Science.gov (United States)

    2010-04-01

    ... and lading for use on vessels and aircraft: beer. 28.43 Section 28.43 Alcohol, Tobacco Products and... lading for use on vessels and aircraft: beer. (a) Exportation. The exportation of beer to a foreign... certificate issued by an official of the country or possession where the beer has actually landed; or (6)...

  4. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Science.gov (United States)

    2010-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer....

  5. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a...

  6. Beer spoilage bacteria and hop resistance.

    Science.gov (United States)

    Sakamoto, Kanta; Konings, Wil N

    2003-12-31

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable smell such as diacetyl or hydrogen sulfide. For the microbiological control, many advanced biotechnological techniques such as immunoassay and polymerase chain reaction (PCR) have been applied in place of the conventional and time-consuming method of incubation on culture media. Subsequently, a method is needed to determine whether the detected bacterium is capable of growing in beer or not. In lactic acid bacteria, hop resistance is crucial for their ability to grow in beer. Hop compounds, mainly iso-alpha-acids in beer, have antibacterial activity against Gram-positive bacteria. They act as ionophores which dissipate the pH gradient across the cytoplasmic membrane and reduce the proton motive force (pmf). Consequently, the pmf-dependent nutrient uptake is hampered, resulting in cell death. The hop-resistance mechanisms in lactic acid bacteria have been investigated. HorA was found to excrete hop compounds in an ATP-dependent manner from the cell membrane to outer medium. Additionally, increased proton pumping by the membrane bound H(+)-ATPase contributes to hop resistance. To energize such ATP-dependent transporters hop-resistant cells contain larger ATP pools than hop-sensitive cells. Furthermore, a pmf-dependent hop transporter was recently presented. Understanding the hop-resistance mechanisms has enabled the development of rapid methods to discriminate beer spoilage strains from nonspoilers. The horA-PCR method has been applied for bacterial control in breweries. Also, a discrimination method was developed based on ATP pool measurement in lactobacillus cells. However

  7. Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods.

    Science.gov (United States)

    Dong, Jian-Jun; Li, Qing-Liang; Yin, Hua; Zhong, Cheng; Hao, Jun-Guang; Yang, Pan-Fei; Tian, Yu-Hong; Jia, Shi-Ru

    2014-10-15

    Sensory evaluation is regarded as a necessary procedure to ensure a reproducible quality of beer. Meanwhile, high-throughput analytical methods provide a powerful tool to analyse various flavour compounds, such as higher alcohol and ester. In this study, the relationship between flavour compounds and sensory evaluation was established by non-linear models such as partial least squares (PLS), genetic algorithm back-propagation neural network (GA-BP), support vector machine (SVM). It was shown that SVM with a Radial Basis Function (RBF) had a better performance of prediction accuracy for both calibration set (94.3%) and validation set (96.2%) than other models. Relatively lower prediction abilities were observed for GA-BP (52.1%) and PLS (31.7%). In addition, the kernel function of SVM played an essential role of model training when the prediction accuracy of SVM with polynomial kernel function was 32.9%. As a powerful multivariate statistics method, SVM holds great potential to assess beer quality.

  8. Physics of Beer Tapping

    Science.gov (United States)

    Rodríguez-Rodríguez, Javier; Casado-Chacón, Almudena; Fuster, Daniel

    2014-11-01

    The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for a long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here, we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time scales: namely, the bubble-collapse (or cavitation) stage, the diffusion-driven stage, and the buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of preexisting gas cavities. Upon bubble fragmentation, the sudden increase of the interface-area-to-volume ratio enhances mass transfer significantly, which makes the bubble volume grow by a large factor until CO2 is locally depleted. At that point buoyancy takes over, making the bubble clouds rise and eventually form buoyant vortex rings whose volume grows fast due to the feedback between the buoyancy-induced rising speed and the advection-enhanced CO2 transport from the bulk liquid to the bubble. The physics behind this explosive process sheds insight into the dynamics of geological phenomena such as limnic eruptions.

  9. Beer potomania: a case report

    Science.gov (United States)

    Bhattarai, Nimesh; Kafle, Poonam; Panda, Mukta

    2010-01-01

    A syndrome of hyponatraemia associated with excessive beer drinking was first recognised in 1971. This syndrome has been referred to as beer potomania. Dilutional hyponatraemia occurs due to excessive consumption of an exclusive beer diet which is poor in salt and protein. We report a case of beer potomania who improved dramatically with introduction of solute load, with no subsequent neurological sequelae. PMID:22736559

  10. The "Green" Root Beer Laboratory

    Science.gov (United States)

    Clary, Renee; Wandersee, James

    2010-01-01

    No, your students will not be drinking green root beer for St. Patrick's Day--this "green" root beer laboratory promotes environmental awareness in the science classroom, and provides a venue for some very sound science content! While many science classrooms incorporate root beer-brewing activities, the root beer lab presented in this article has…

  11. Beer potomania: a case report

    OpenAIRE

    Bhattarai, Nimesh; Kafle, Poonam; Panda, Mukta

    2010-01-01

    A syndrome of hyponatraemia associated with excessive beer drinking was first recognised in 1971. This syndrome has been referred to as beer potomania. Dilutional hyponatraemia occurs due to excessive consumption of an exclusive beer diet which is poor in salt and protein. We report a case of beer potomania who improved dramatically with introduction of solute load, with no subsequent neurological sequelae.

  12. Beer potomania: a case report.

    Science.gov (United States)

    Bhattarai, Nimesh; Kafle, Poonam; Panda, Mukta

    2010-04-29

    A syndrome of hyponatraemia associated with excessive beer drinking was first recognised in 1971. This syndrome has been referred to as beer potomania. Dilutional hyponatraemia occurs due to excessive consumption of an exclusive beer diet which is poor in salt and protein. We report a case of beer potomania who improved dramatically with introduction of solute load, with no subsequent neurological sequelae.

  13. Prediction of sensory evaluation scores in beer aging process based on artificial neural network%基于神经网络预测啤酒老化过程中感官得分的初步研究

    Institute of Scientific and Technical Information of China (English)

    任亦贺; 骆学雷; 贺立冬; 丛丽娜

    2011-01-01

    选取8种不同种类新鲜啤酒通过实验手段模拟其老化过程,对老化后的啤酒进行感官品评并分析了新鲜啤酒的老化相关指标.使用灰色关联分析法分析了啤酒的感官评价得分和啤酒老化相关指标之间的关联度,并根据其影响程度的大小进行了排序.把新鲜啤酒的感官得分和啤酒老化相关指标作为输入数据,不同老化时间的感官得分作为输出数据,使用BP神经网络建立了模型啤酒老化过程中感官得分模型并进行预测.感官得分最小相对误差为1.51%.神经网络方法能够有效地预测啤酒老化过程中的感官变化.%The correlation between the aging-related index and sensory evaluation of fresh beer was analyzed by means of simulation experiments of their aging process. Using the evaluation scores of fresh beer sensory and the index of fresh beer aging-related as input and different time aging beer sensory evaluation scores as output, and the back-propagation neural network was used to establish the prediction model. The relative error of predictive model is 1.51%, indicating that the model is adapted to forecast beer sensory evaluation changes in the process of beer aging.

  14. Beer and wort proteomics.

    Science.gov (United States)

    Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro

    2014-01-01

    Proteome analysis provides a way to identify proteins related to the quality traits of beer. A number of protein species in beer and wort have been identified by two-dimensional gel electrophoresis combined with enzyme digestion such as trypsin, followed by mass spectrometry analyses and/or liquid chromatography mass/mass spectrometry. In addition, low molecular weight polypeptides in beer have been identified by the combination of non-enzyme digestion and mass analyses. These data sets of various molecular weight polypeptides (i.e., proteomes) provide a platform for analyzing protein functions in beer. Several novel proteins related to beer quality traits such as foam stability and haze formation have been identified by analyzing these proteomes. Some of the proteins have been applied to the development of efficient protein or DNA markers for trait selection in malting barley breeding. In this chapter, recent proteome studies of beer and wort are reviewed, and the methods and protocols of beer and wort proteome analysis are described.

  15. Les Maîtres de l'Orge: the proteome content of your beer mug.

    Science.gov (United States)

    Fasoli, Elisa; Aldini, Giancarlo; Regazzoni, Luca; Kravchuk, Alexander V; Citterio, Attilio; Righetti, Pier Giorgio

    2010-10-01

    The beer proteome has been evaluated via prior capture with combinatorial peptide ligand libraries (ProteoMiner as well as a homemade library of reduced polydispersity) at three different pH (4.0, 7.0, and 9.3) values. Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could categorize such species in 20 different barley protein families and 2 maize proteins, the only ones that had survived the brewing process (the most abundant ones being Z-serpins and lipid transfer proteins). In addition to those, we could identify 40 unique gene products from Saccharomyces cerevisiae, one from S. bayanus and one from S. pastorianus as routinely used in the malting process for lager beer. These latter species must represent trace components, as in previous proteome investigations barely two such yeast proteins could be detected. Our protocol permits handling of very large beer volumes (liters, if needed) in a very simple and user-friendly manner and in a much reduced sample handling time. The knowledge of the residual proteome in beers might help brewers in selecting proper proteinaceous components that might enrich beer flavor and texture.

  16. Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection.

    Science.gov (United States)

    Vanbeneden, Nele; Delvaux, Filip; Delvaux, Freddy R

    2006-12-15

    The suitability of a simple and rapid isocratic RP-HPLC method with amperometric electrochemical detection for the simultaneous detection and quantification of hydroxycinnamic acids and their corresponding aroma-active volatile phenols in wort and beer is reported. The technique gives good specificity and sensitivity, and can therefore be used for routine monitoring of hydroxycinnamic acids in wort and the development of volatile phenolic flavour compounds during the beer production process and subsequent conservation.

  17. Immobilized yeast bioreactor systems for continuous beer fermentation

    Science.gov (United States)

    Tata; Bower; Bromberg; Duncombe; Fehring; Lau; Ryder; Stassi

    1999-01-01

    Two different types of immobilized yeast bioreactors were examined for continuous fermentation of high-gravity worts. One of these is a fluidized bed reactor (FBR) that employs porous glass beads for yeast immobilization. The second system is a loop reactor containing a porous silicon carbide cartridge (SCCR) for immobilizing the yeast cells. Although there was some residual fermentable sugar in the SCCR system product, nearly complete attenuation of the wort sugars was achieved in either of the systems when operated as a two-stage process. Fermentation could be completed in these systems in only half the time required for a conventional batch process. Both the systems showed similar kinetics of extract consumption, and therefore similar volumetric productivity. As compared to the batch fermentation, total fusel alcohols were lower; total esters, while variable, were generally higher. The yeast biomass production was similar to that in a conventional fermentation process. As would be expected in an accelerated fermentation system, the levels of vicinal diketones (VDKs) were higher. To remove the VDKs, the young beer was heat-treated to convert the VDK precursors and processed through a packed bed immobilized yeast bioreactor for VDK assimilation. The finished product from the FBR system was found to be quite acceptable from a flavor perspective, albeit different from the product from a conventional batch process. Significantly shortened fermentation times demonstrate the feasibility of this technology for beer production.

  18. Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

    NARCIS (Netherlands)

    Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.

    2007-01-01

    Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin

  19. Behavior of myclobutanil, propiconazole, and nuarimol residues during lager beer brewing.

    Science.gov (United States)

    Navarro, Simón; Pérez, Gabriel; Vela, Nuria; Mena, Luis; Navarro, Ginés

    2005-11-01

    Over a 4 month brewing process, the fate of three fungicides, myclobutanil, propiconazole, and nuarimol, was studied in the spent grain, brewer wort, and final beer product. Only the residual level of myclobutanil after the mashing step was higher than its maximum residue limit (MRL) on barley. A substantial fraction was removed with the spent grain in all cases (26-42%). The half-life times obtained for the fungicides during storage of the spent grains ranged from 82 to 187 days. No significant influence of the boiling stage on the decrease of the fungicide residues was demonstrated. During fermentation, the content reduction varied from 20 to 47%. After the lagering and filtration steps, no significant decrease (<10%) was observed in any of the residues. Finally, during storage of the beer (3 months), the amounts of fungicides fell by 25-50% of their respective concentrations in the finished beer.

  20. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer lost by fire, theft... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.282 Beer lost by fire, theft, casualty, or act of God. (a) General. The tax paid...

  1. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax...

  2. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation...

  3. 27 CFR 27.48 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Collection of Internal Revenue Taxes § 27.48...

  4. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Science.gov (United States)

    2010-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General....

  5. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the...

  6. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales...

  7. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of...

  8. Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.

    Science.gov (United States)

    Hellwig, Michael; Nobis, Arndt; Witte, Sophia; Henle, Thomas

    2016-04-06

    In beer, 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) are important sugar degradation products, but little is known about the relevance of the interconversion reaction between these compounds in different types of beer. In the present study, 3-DG was quantitated at concentrations of 12.9-52.7 mg/L and 3-DGal at concentrations of 6.0-26.4 mg/L in different types of beer (pilsner, wheat, bock, dark, and alcohol-free beers). The concentrations in malt beer tended to be higher. Largely overlapping concentration ranges precluded a classification of beers by their 3-deoxyglycosone contents. 3,4-Dideoxyglucoson-3-ene (3,4-DGE) was identified as an important intermediate and quantitated in beer and malt beer for the first time. The E and Z isomers of the corresponding quinoxaline were synthesized by a new synthetic approach and isolated by semipreparative HPLC. An assay was developed for quantitation of (E)- and (Z)-3,4-DGE by HPLC-MS/MS, and the Z isomer was determined at concentrations of 0.3-1.7 mg/L in beer and 0.5-4.8 mg/L in malt beer samples. The E isomer was shown to be of little importance. Concentrations of 5-hydroxymethylfurfural (HMF) were twice as high as those of (Z)-3,4-DGE in beer samples (0.4-3.7 mg/L) but much higher in malt beer samples (1.6-336 mg/L).

  9. Beer as colon lavage preparation

    Energy Technology Data Exchange (ETDEWEB)

    Kinnunen, J.; Linden, H.; Pietilae, J.; Juutilainen, T.

    1987-09-01

    Six patients received beer preparation prior to double contrast barium enema. The beer group scored slightly better (though not statistically significantly) both in the cleanliness and in the mucosal coating of the bowel than the control group with standard preparation. The fluid balance was unaltered. The patients in the beer group felt surprisingly well, likely due to the good fluid and energy balance provided by the beer. The beer preparation could be used in cases, when the patients are ready to intake beer and want to maintain a good nutritional status.

  10. Products by Glycation Process

    Directory of Open Access Journals (Sweden)

    Liliana Ortega

    2015-01-01

    Full Text Available The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC and their hydrolyzates (WPCH with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.

  11. Structure, dynamics and directions of changes on the world beer market

    Directory of Open Access Journals (Sweden)

    Zbigniew Gołaś

    2009-01-01

    Full Text Available The report shows the results of analysis of a structure and dynamics of changes in the world beer market. In the article there are analysed production and sale of beer, the beer foreign trade, brands and consumption of beer in years 1999-2004. The research carried out shows that Europe plays the major role in the world beer production, it is the region of the biggest beer tradition in the world. However, the market leader position belongs to China, which in case of beer production has already overtaken position of longstanding beer market leader – United States. Geography and dynamics of beer sale have been changed as well. Distinct slowing down in beer sale on markets of the biggest beer traditions can be noticed, while on the area of Central East Europe, East Europe and Asia the strong dynamics of sale can be observed. The reasons of such a trend are various, mostly the changes are triggered by strongly differentiated level of beer consumption per capita and changes in costumers tastes, much more focused on consuming soft alcoholic drinks.

  12. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

    Science.gov (United States)

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; García, Mauricio; Chollet, Sylvie; Valentin, Dominique

    2016-01-01

    Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to address this question. First study was preliminary and aimed at exploring beer consumption habits in Mexico and a better understanding of craft beer representation among beer users. A questionnaire was administrated to 207 consumers in Mexico City during a beer festival. Results showed that respondents could be classified in: industrial beer (41.1%), occasional industrial (24.1%), and craft beer (34.8%) consumers. Craft cluster included mostly 25-35 years old men with high-income level. Among the craft beers cited by respondents from this cluster some are industrial, suggesting that the concept of craft beer might not be well defined, or defined in ideological terms. The second and main study was conducted using consumer ethnographies to understand the motivations and benefits of craft beer consumption. Opposite to industrial, craft beer emerges as an experience-based and symbolic product rather than a utilitarian one. The main motivation for drinking craft beer seems to be the quest of authenticity. Respondents' motivations to drink craft beer are generated by three important factors: desire for more knowledge, new taste experiences, and move away from the mainstream beer consumption. Craft consumers do not drink the product for its functional attributes, they consume it for what it means and as a consequence they build an identity, perceived as more authentic and unique, in comparison to the mainstream industrial beer consumption in Mexico.

  13. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

    Science.gov (United States)

    Oladokun, Olayide; Tarrega, Amparo; James, Sue; Smart, Katherine; Hort, Joanne; Cook, David

    2016-08-15

    Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer.

  14. Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin

    OpenAIRE

    Kayode, A. P. P.; Vieira-Dalode, G.; Linnemann, A.R.; Kotchoni, S.O.; Hounhouigan, A.J.D.; Boekel, van, E.M.P.M.; Nout, M.J.R.

    2011-01-01

    Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste. The present study characterized and identified the yeasts involved in the fermentation process of this type of beer using the phenotypical approach. Of 12 beers from 4 different locations, the mean values of the pH, titratable acidity, dry matter c...

  15. Sensible production processes with electricity

    Energy Technology Data Exchange (ETDEWEB)

    Eerola, P.; Annala, T.; Wickstroem, T. [ed.

    1997-11-01

    Small and medium-sized industrial enterprises use electricity increasingly for both heating and production, as electricity offers easy adjustability and has little need for maintenance. In production processes, the advantages of electricity also include uniform quality, automation and cleanness

  16. Assessing Process and Product

    DEFF Research Database (Denmark)

    Bennedsen, Jens; Caspersen, Michael E.

    2006-01-01

    The final assessment of a course must reflect its goals, and contents. An important goal of our introductory programming course is that the students learn a systematic approach for the development of computer programs. Having the programming process as learning objective naturally raises the ques......The final assessment of a course must reflect its goals, and contents. An important goal of our introductory programming course is that the students learn a systematic approach for the development of computer programs. Having the programming process as learning objective naturally raises...... the question how to include this in assessments. Traditional assessments (e.g. oral, written, or multiple choice) are unsuitable to test the programming process. We describe and evaluate a practical lab examination that assesses the students' programming process as well as the developed programs...

  17. Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer.

    Science.gov (United States)

    Bergsveinson, Jordyn; Friesen, Vanessa; Ziola, Barry

    2016-10-17

    Lactobacillus brevis BSO 464 (Lb464) is a beer-spoilage-related (BSR) isolate of interest given its unique physiological attributes; specifically, it is highly hop-tolerant and exhibits very rapid growth in pressurized/gassed beer. RNA sequencing was performed on Lb464 grown in pressurized and non-pressurized beer to determine important genetic mechanisms for growth in these environments. The data generated were compared against data in a previous transcriptional study of another lactic acid bacterium (LAB) during growth in beer, namely, Pediococcus claussenii ATCC BAA-344(T) (Pc344). Results revealed that the most important genetic elements for Lb464 growth in beer are related to biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation. Comparison with the previous transcriptional study of Pc344 indicated that the total coding capacity (plasmid profile and genome size) of a LAB isolate allows for beer-spoilage virulence and adaptation to different beer environments, i.e., the ability to grow in degassed beer (during production) or gassed beer (packaged product). Further, differences in gene expression of Lb464 and Pc344 during mid-exponential growth in beer may dictate how rapidly each isolate exhausts particular carbon sources during. The presence of headspace pressure/dissolved CO2 was found to drive Lb464 transcription during mid-exponential growth in beer towards increasing cell wall and membrane modification, transport, osmoregulation, and DNA metabolism and transposition events. This transcriptional activity resembles transcriptional patterns or signatures observed in a viable, but non-culturable state established by non-related organisms, suggesting that Lb464 overall uses complex cellular regulation to maintain cell division and growth in the stressful beer environment. Additionally, increased expression of several hypothetical proteins, the hop-tolerance gene horC, and DNA repair and

  18. Fate of pesticides during beer brewing.

    Science.gov (United States)

    Inoue, Tomonori; Nagatomi, Yasushi; Suga, Keiko; Uyama, Atsuo; Mochizuki, Naoki

    2011-04-27

    The fates of more than 300 pesticide residues were investigated in the course of beer brewing. Ground malt artificially contaminated with pesticides was brewed via steps such as mashing, boiling, and fermentation. Analytical samples were taken from wort, spent grain, and beer produced at certain key points in the brewing process. The samples were extracted and purified with the QuEChERS (Quick Easy Cheap Effective Rugged and Safe) method and were then analyzed by LC-MS/MS using a multiresidue method. In the results, a majority of pesticides showed a reduction in the unhopped wort and were adsorbed onto the spent grain after mashing. In addition, some pesticides diminished during the boiling and fermentation. This suggests that the reduction was caused mainly by adsorption, pyrolysis, and hydrolysis. After the entire process of brewing, the risks of contaminating beer with pesticides were reduced remarkably, and only a few pesticides remained without being removed or resolved.

  19. Analysis of beer consumption preferences

    OpenAIRE

    Horňák, Josef

    2016-01-01

    This thesis analyzes the preferences of beer consumption. The thesis focuses on finding and subsequent evaluation of the factors that can significantly influence consumer behavior in the field of beer consumption and it is based on marketing research conducted on the basis of a questionnaire survey. Theoretical part of the thesis, composed on basis of academic literature describes the history of beer, its brewing procedures and a description of various types of beer. This part is followed ...

  20. Music Influences Hedonic and Taste Ratings in Beer

    Science.gov (United States)

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience. PMID:27199862

  1. Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: a review.

    Science.gov (United States)

    Steenackers, Bart; De Cooman, Luc; De Vos, Dirk

    2015-04-01

    The annual production of hops (Humulus lupulus L.) exceeds 100,000 mt and is almost exclusively consumed by the brewing industry. The value of hops is attributed to their characteristic secondary metabolites; these metabolites are precursors which are transformed during the brewing process into important bittering, aromatising and preservative components with rather low efficiency. By selectively transforming these components off-line, both their utilisation efficiency and functionality can be significantly improved. Therefore, the chemical transformations of these secondary metabolites will be considered with special attention to recent advances in the field. The considered components are the hop alpha-acids, hop beta-acids and xanthohumol, which are components unique to hops, and alpha-humulene and beta-caryophyllene, sesquiterpenes which are highly characteristic of hops.

  2. NASA Product Peer Review Process

    Science.gov (United States)

    Jenks, Ken

    2009-01-01

    This viewgraph presentation describes NASA's product peer review process. The contents include: 1) Inspection/Peer Review at NASA; 2) Reasons for product peer reviews; 3) Different types of peer reviews; and 4) NASA requirements for peer reviews. This presentation also includes a demonstration of an actual product peer review.

  3. ISOLATION AND IDENTIFICATION OF AMYLASE PRODUCING YEASTS IN ‘TELLA’ (ETHIOPIAN LOCAL BEER AND THEIR AMYLASE CONTRIBUTION FOR ‘TELLA’ PRODUCTION

    Directory of Open Access Journals (Sweden)

    Berhanu Andualem

    2013-08-01

    Full Text Available ‘Tella’ is local beer which is used in most part of Ethiopia. It is made from cereals, such as barley, wheat, maize and other crops. Rhamnus prinoides is also used to provide a special aroma and flavor as well as antiseptic agent. The objective of this study is to determine the contribution of amylases from tella yeast isolates and compare with the role of amylase from malt. House hold ‘tella’ samples were collected and plated on starch agar and then amylase positive isolates of yeast were identified by folding iodine solution over the starch agar. Amylase assay and activities were investigated by standard methods and compared with amylase from malt. According to this study, the activity of amylases which was extracted from yeast isolates was very low and may have no contribution in the conversion of starch into fermentable sugars. Thus, it is better to avoid such organisms from ‘tella’ fermentation in order to discriminate unwanted bio-products. In conclusion, the substrates and ingredients should be sterilized and introduced into the fermentation system aseptically.

  4. Impact of pitching rate on yeast fermentation performance and beer flavour.

    Science.gov (United States)

    Verbelen, P J; Dekoninck, T M L; Saerens, S M G; Van Mulders, S E; Thevelein, J M; Delvaux, F R

    2009-02-01

    The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations.

  5. PERCEPTIONS OF BEER ADVERTISING AND RISKY DRINKING AMONG STUDENTS

    Directory of Open Access Journals (Sweden)

    Ślaski, Sławomir

    2014-09-01

    Full Text Available Aim. The main purpose of the research was to determine whether individuals at risk of drinking are people particularly susceptible to the effects of alcohol and viewing ads can be an incentive for re–consumption of alcohol. Material and method. The study group (40 persons were selected from 30 0 students, who used alcohol in a risky manner, and the control group (40 persons was selected, where alcohol was used with a little risk, or not at all. To assess the subjects selected productbeer (in the form of advertising leaflets, which was recently introduced into the Polish market. The Attitudes Questionnaire to view the Product was used in the study and contained scales: cognitive, emotional and behavioral component. To study perception of advertising the Advertising Scale was applied. To identify groups of people who use alcohol in a risky way, AUDIT Test was used. Results and conclusions. People at risk of drinking, liked beer more than those not at risk of addiction, and more often drink beer, have a more positive attitude towards the advertising of beer in emotional sphere, the above estimate of beer advertising in terms of potency, better evaluate the advertising of beer in terms of positive mood caused by it, and better evaluate beer advertising and its effectiveness in term of impact.

  6. Nutritional and health benefits of beer.

    Science.gov (United States)

    Denke, M A

    2000-11-01

    Physicians should be aware of the growing evidence supporting the nutritional and health benefits of moderate consumption of alcohol as part of a healthy lifestyle. The recently approved voluntary label on wine ("the proud people who made this wine encourage you to consult your family doctor about the health effects of wine consumption") implies that physicians should promote wine as the preferred source of dietary alcohol. However, studies evaluating the relative benefits of wine versus beer versus spirits suggest that moderate consumption of any alcoholic beverage is associated with lower rates of cardiovascular disease. From a nutritional standpoint, beer contains more protein and B vitamins than wine. The antioxidant content of beer is equivalent to that of wine, but the specific antioxidants are different because the barley and hops used in the production of beer contain flavonoids different from those in the grapes used in the production of wine. The benefits of moderate alcohol consumption have not been generally endorsed by physicians for fear that heavy consumers may consider any message as a permissive license to drink in excess. Discussions with patients regarding alcohol consumption should be made in the context of a general medical examination. There is no evidence to support endorsement of one type of alcoholic beverage over another. The physician should define moderate drinking (1 drink per day for women and 2 drinks per day for men) for the patient and should review consumption patterns associated with high risk.

  7. Quantitatively pouring draft beer dispenser; Teiryo chushutsu nama beer dispenser

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2000-01-10

    Suppressing bubble generation and quantitatively pouring more stably were the large problem in draft beer or sparking liquor vending. Therefore, bubbling mechanism in draft beer was analyzed, and pouring valve and beer dispensing system were optimized to have developed a beer dispenser generating little bubbles when dispensing. Its major features are as follows: (1) a valve was developed that branches liquid and bubbles without disturbing the beer flow, thus realizing stable pouring; (2) a beer mug tray drive was developed that prevents after-drips of bubbles from entering into another mug, thus realizing stable pouring; (3) the button operated rinsing function and the pouring valve removing and attaching structure facilitate washing work; and (4) the additional pouring function and the copying function facilitate setting of the dispensing volume. (translated by NEDO)

  8. Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

    Directory of Open Access Journals (Sweden)

    Wahauwouélé Hermann Coulibaly

    2016-12-01

    Full Text Available The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L. Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that  plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L than with the pure culture (8749.9 µg/L.

  9. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Science.gov (United States)

    2010-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in...

  10. 发酵工艺参数对嫩啤酒抗氧化力的影响%Effects of fermentation process parameters on the antioxidant activity of green beer

    Institute of Scientific and Technical Information of China (English)

    李会品; 孙桂芳; 赵谋明; 赵海锋

    2012-01-01

    The evolution of antioxidant activity during wort fermentation and the effects of fermentation process parameters including the wort gravity,yeast inoculation amount,yeast generation and fermentation temperature on the antioxidant activity of green beer were studied systemically in order to improve the antioxidant activity and flavor stability of beer.Results showed that wort fermentation resulted in significant increases of 6.27% ,3.46% and 31.38% in DPPH radical scavenging activity,oxygen radical absorbance capacity and reducing power for green beer,respectively.The increase of wort gravity (from 6 to 12°P)led to significant increases in DPPH radical scavenging activity,oxygen radical absorbance capacity and reducing power of green beer,whereas slow growth or slight decrease in antioxidant indices was detected when the wort gravity exceeded 12°P.In the range of 8 to 32 million/mL,the higher yeast inoculation amount resulted in the higher antioxidant activity of green beer.From 1 up to 5 generation,the antioxidant activity of green beer declined as the yeast generation increased. Furthermore, the antioxidant activity of three green beers(fermented at 9, 12 and 15℃, respectively)decreased with the rise of fermentation temperature.Thus, it might be one of effective measures to improve antioxidant activity of beer by optimizing the fermentation process parameters.%为提高啤酒的抗氧化力及改善其风味稳定性,系统研究了麦汁发酵过程中抗氧化力的变化及发酵工艺参数包括麦汁浓度、酵母接种量、酵母代数与发酵温度对嫩啤酒抗氧化力的影响。结果表明:麦汁发酵过程中DPPH自由基清除活性、氧自由基吸收能力和还原力分别提高了6.27%、3.46%和31.38%。麦汁浓度从6°P增加到12°P,嫩啤酒的DPPH自由基清除活性、氧自由基吸收能力与还原力升高显著,浓度超过12。P后,抗氧化指标增速减缓或略有下降。酵母接种量在800

  11. Beer fingerprinting by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight Mass Spectrometry.

    Science.gov (United States)

    Šedo, Ondrej; Márová, Ivana; Zdráhal, Zbyněk

    2012-11-15

    A method allowing parallel fingerprinting of proteins and maltooligosaccharides directly from untreated beer samples is presented. These two classes of compounds were detected by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight-Mass Spectrometry (MALDI-TOF-MS) analysis of beer mixed with 2,5-dihydroxybenzoic acid solution. The maltooligosaccharide profiles acquired from the MALDI sample spot center were not found characteristic for beers of different source and technology. On the other hand, according to profiles containing protein signals acquired from crystals formed on the border of the MALDI sample spot, we were able to distinguish beer samples of the same brand produced by different breweries. The discriminatory abilities of the method were further examined on a set of 17 lager beers, where the fingerprints containing protein signals enabled resolution of majority of examined brands. We propose MALDI-TOF-MS profiling as a rapid tool for beer brewing technology process monitoring, quality control, and determination of beer authenticity.

  12. Study on HPLC and aniline process method in determination of xylan in beer%HPLC与苯胺法测定啤酒中木聚糖的研究

    Institute of Scientific and Technical Information of China (English)

    彭维; 杨幼慧

    2012-01-01

    High performance liquid chromatography(HPLC) and aniline process method were used to determinate concentration of xylan in beer.The recoveries of the standard xylose in beer were 93.36% and 87.85% respectively,and RSD were 1.73% and 2.46% respectively.Experimental results showed that HPLC method had more accurate result than aniline colorimetric method for analyzing the content of xylan in beer.%研究了高效液相色谱法和苯胺法测定啤酒中的木聚糖。色谱法和苯胺法检测啤酒中的木聚糖加标回收率分别为93.36%和87.85%,相对标准偏差RSD值为1.73%和2.46%。结果显示液相色谱法可以准确分析啤酒中木聚糖的含量,优于苯胺比色法。

  13. Using Microsatellites to Identify Yeast Strains in Beer

    Science.gov (United States)

    Bruke, Alexandria; Van Brocklin, Jennifer; Rivest, Jason; Prenni, Jessica E.; Ibrahim, Hend

    2012-01-01

    Yeast is an integral part of the brewing process and is responsible for much of the taste and characteristics of beer. During the brewing process, yeast is subject to ageing and stress factors that can result in growth inhibition, decreased genetic stability, and changes in cell membrane stability. Characterization of yeast species used in industrial fermentation (e.g. S. cerevisiae) is of great importance to the brewing industry. The objective of this study was to develop an assay to identify yeast strains commonly used in the production of beer. Six microsatellite regions of DNA (comprised of AAT) were used as sequence tagged site markers (STR) to identify and compare yeast samples and to determine strain within a species. Labeled primers ScATT (1-6) targeting these six microsatellite regions were designed using 6-FAM, VIC, NED and PET 5′-fluorescent labels. The six regions were amplified, in a single reaction, from extracted yeast genomic DNA using a modified multiplex-PCR protocol and the labeled PCR products were analyzed on an ABI 3130xl Genetic Analyzer. Using this approach 6 STR markers were amplified in a single multiplex reaction from a commercially utilized yeast strain provided by Odell Brewing. Different alleles were distinguished based on the size of each STR and the labeling fluorophore. The procedures developed in this study will provide an invaluable tool for the quality control of yeast strains in the brewing industry.

  14. Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.

    Science.gov (United States)

    Rodrigues, João A; Barros, António S; Carvalho, Beatriz; Brandão, Tiago; Gil, Ana M; Ferreira, António C Silva

    2011-02-18

    Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 °C), using gas chromatography-mass spectrometry in tandem with multivariate analysis (GC-MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method, Principal Component Analysis (PCA), was applied to the GC-MS data. This methodology allowed not only the rapid identification of the degree of deterioration affecting beer, but also the identification of specific compounds of relevance to the thermal deterioration process of beer, both well established markers such as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our knowledge, newly correlated to beer aging.

  15. Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans

    OpenAIRE

    Pedro Esteves Duarte Augusto; Talita Ferramola Pinheiro; Marcelo Cristianini

    2010-01-01

    In-package pasteurization is the most used method for beer microbiological stabilization. The search for safer and better quality food has created a need to better understand the processes involved in producing it. However, little is known about the temperature and velocity profiles during the thermal processes of liquid foods in commercial packaging, which results in over-dimensioned processes to guarantee safety, decreasing the sensorial and nutritional characteristics of the product and in...

  16. Involvement of flavanoids in beer color instability during storage.

    Science.gov (United States)

    Callemien, Delphine; Collin, Sonia

    2007-10-31

    Besides Maillard reactions, structural rearrangements of flavan-3-ol monomers cause color changes in beer during storage. Acetone/water-soluble fractions (70/30, v/v) of three lager beers of the same batch, differently stabilized before bottling in glass or poly(ethylene terephthalate) (PET) bottles, were monitored by normal-phase HPLC-ESI(-)-MS/MS over a 1-year period of storage at 20 degrees C. In parallel, beer color was monitored by the European Brewery Convention assay. The evolution of color was similar in the silica gel-filtered beer to that in identically bottled and stored poly(vinylpolypyrrolidone)-treated samples, despite the high flavanoid dimers content of the former. On the other hand, color evolved more rapidly in the PET bottle, suggesting a key role of oxygen. The kinetics was still increased in model media containing (+)-catechin, while no color was detected when normal-phase HPLC-fractionated dimers or trimers were investigated. (+)-Catechin emerged as the precursor of less polar products, characterized by a yellow-brown color. MS/MS enabled us to identify these products as issued from the oxidation and intramolecular additions of dehydrodicatechin B4. Similar structures were found in aged beers spiked with (+)-catechin. Beer storage in the absence of oxygen and at low temperature is recommended so as to minimize the synthesis of such pigments.

  17. Analysis of changes tendency on the polish beer market

    Directory of Open Access Journals (Sweden)

    Zbigniew Gołaś

    2010-01-01

    Full Text Available The article shows the analysis of Polish beer market in progress. On the basis of the carried out research it can be stated that Polish beer industry can be rated as one of the most modern hi-tech in the world. It is caused by cooperation of foreign investors with the Polish market which has resulted in a strong consolidation and separating of three major breweries owning almost 90% of the national beer market. Very tough competition between huge producers has also brought benefits to consumers who have received better quality product at a lower price. Moreover, changes in consumers’ habits have occurred. This is described by reduction in consumption of hard liquors on behalf of soft alcohols with the major position of beer. Polish beer market is close to satisfying consumers’ demands. Beer consumption per one inhabitant in Poland is close to European mean but its development will not be so dynamic as before. The situation is caused by the risk arising from the law which is not clear. Moreover, increasing fiscal aggravations and costs of production which due to the increase of prices of raw materials are also critical.

  18. From Monasteries to Multinationals (and Back): A Historical Review of the Beer Economy

    OpenAIRE

    2011-01-01

    This article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transfirmed the beer industry and increased competition from the 16th through the 19th century. The 20th century was characterized by dramatic (domestic and international) consolidatio...

  19. Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA.

    Science.gov (United States)

    Colgrave, Michelle L; Goswami, Hareshwar; Blundell, Malcolm; Howitt, Crispin A; Tanner, Gregory J

    2014-11-28

    Gluten is the collective name for a class of proteins found in wheat, rye, barley and oats. Eating gluten triggers an inappropriate auto-immune reaction in ∼70 million people globally affected by coeliac disease, where the gut reacts to gluten proteins and this triggers an immune response, resulting in intestinal inflammation and damage. Gluten-free foods are now commonplace, however, it is difficult to accurately determine the gluten content of products claiming to be gluten-free using current methodologies as the antibodies are non-specific, show cross-reactivity and have different affinities for the different classes of gluten. The measurement of gluten in processed products is further confounded by modifications to the proteins that occur during processing and in some case hydrolysis of the proteins. In this study, LC-MS/MS was used to profile whole beer, and two beer fractions representing hydrolysed hordeins (gluten-derived fragments. Strikingly, those beers that contained high levels of B-hordein fragments gave near zero values by ELISA. The hydrolysed fragments that persist in beer show a dose-dependent suppression of ELISA measurement of gluten despite using a hordein standard for calibration of the assay. The development of MS-based methodology for absolute quantification of gluten is required for the accurate assessment of gluten, including hydrolysed forms, in food and beverages to support the industry, legislation and to protect consumers suffering from CD.

  20. The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.

    Science.gov (United States)

    Hansen, Jørgen; Bruun, Susanne V; Bech, Lene M; Gjermansen, Claes

    2002-05-01

    DMS (dimethyl sulfide) is an important beer flavor compound which is derived either from the beer wort production process or via the brewing yeast metabolism. We investigated the contribution of yeast MXR1 gene activity to the final beer DMS content. The MXR1-CA gene from Saccharomyces carlsbergensis (synonym of Saccharomyces pastorianus) lager brewing yeast was isolated and sequenced, and found to be 88% identical with Saccharomyces cerevisiae MXR1. Inactive deletion alleles of both genes were substituted for their functional counterparts in S. carlsbergensis. Such yeasts fermented well and did not form DMS from dimethyl sulfoxide. Overexpression in brewing yeast of MXR1 from non-native promoters with various strengths and transcription profiles resulted in an enhanced and correlated DMS production. The promoters of MXR1 and MXR1-CA contain conserved Met31p/Met32p binding sites, and in accordance with this were found to be co-regulated with the genes of the sulfur assimilation pathway. In addition, conserved YRE-like DNA sequences are present in these promoters, indicating that Yap1p may also take part in the control of these genes.

  1. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery from which removed. 25.212 Section 25.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO... against the quantity of beer removed for consumption or sale from the brewery on that business day,...

  2. Beer and beer compounds: physiological effects on skin health.

    Science.gov (United States)

    Chen, W; Becker, T; Qian, F; Ring, J

    2014-02-01

    Beer is one of the earliest human inventions and globally the most consumed alcoholic beverage in terms of volume. In addition to water, the 'German Beer Purity Law', based on the Bavarian Beer Purity Law from 1516, allows only barley, hops, yeasts and water for beer brewing. The extracts of these ingredients, especially the hops, contain an abundance of polyphenols such as kaempferol, quercetin, tyrosol, ferulic acid, xanthohumol/isoxanthohumol/8-prenylnaringenin, α-bitter acids like humulone and β-bitter acids like lupulone. 8-prenylnaringenin is the most potent phytoestrogen known to date. These compounds have been shown to possess various anti-bacterial, anti-inflammatory, anti-oxidative, anti-angiogenic, anti-melanogenic, anti-osteoporotic and anti-carcinogenic effects. Epidemiological studies on the association between beer drinking and skin disease are limited while direct evidence of beer compounds in clinical application is lacking. Potential uses of these substances in dermatology may include treatment of atopic eczema, contact dermatitis, pigmentary disorders, skin infections, skin ageing, skin cancers and photoprotections, which require an optimization of the biostability and topical delivery of these compounds. Further studies are needed to determine the bioavailability of these compounds and their possible beneficial health effects when taken by moderate beer consumption.

  3. Deoxynivalenol in commercial beer - screening for the toxin with an indirect competitive ELISA.

    Science.gov (United States)

    Niessen, L; Böhm-Schrami, M; Vogel, H; Donhauser, S

    1993-09-01

    Antibodies specific for deoxynivalenol (DON) were prepared by immunizing rabbits with a deoxynivalenol-hemiglutaryl-HSA conjugate. The antibody showed cross-reactivity with DON, 15a-acetyl-DON (15-Ac DON), and 3a-acotyl-DON (3-Ac DON) of 100%, 216%, and 260%, respectively. No cross-reactivity was observed against 20 further trichothecenes of the A-, B-, and C-type. An indirect competitive ELISA procedure was set up for the detection of DON in liquid matrices occurring in the brewing process, Including beer. ELISA was sensitive down to 3.8 ng/mL. Detection limit for DON in tenfold diluted beer was 50 ppb. Recovery of the toxin in spiked beer was 45%, 77%, and 83% at toxin levels of 50; 500; and 1,000 ppb, respectively. ELISA results corresponded quite well with HPLC data. 196 commercial beers from several German breweries, including 36 gushing-positive samples, were assayed for DON. Screening revealed toxin levels from not detectable to 569 ppb. 69% of the gushing beers had marked levels of DON. 37% of the gushing-negative beer samples contained DON in detectable amounts with a maximum content of 172 ppb. Wheat beers had significantly higher DON-contents than beers derived from barley. Concentration of the toxin was significantly higher in gushing beers than in nongushing beers from both cereal sources.

  4. Driving Beer Sales Through Focused Thinking

    OpenAIRE

    Murphy, James Peter

    2011-01-01

    To mirror the success of wine in recent years draught and bottled beers have been strategically aligned with the meal experience. Bar owners can also host tasting and themed evenings, increase the variety of flavoured beers and ciders and incorporate a wider selection of appropriate beer glassware to stimulate consumer interest and drive beer sales in bars.

  5. Beer drinker's hyponatraemia: a case report.

    Science.gov (United States)

    Hettema, M E; Halma, C

    1999-03-01

    Beer drinker's hyponatraemia, also called beer potomania, is a syndrome of hyponatraemia in patients who consume excessive amounts of beer and have a poor dietary intake. We describe a patient with chronic asymptomatic hyponatraemia due to beer potomania. The pathophysiology of this syndrome, the treatment and prevention are reviewed.

  6. Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population.

    Science.gov (United States)

    Rodríguez-Carrasco, Yelko; Fattore, Margherita; Albrizio, Stefania; Berrada, Houda; Mañes, Jordi

    2015-07-01

    Since cereals are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in 154 beer samples was topic of investigation in this study. The analyses were conducted using QuEChERS extraction and gas chromatography-tandem mass spectrometry determination. The analytical method showed recoveries for vast majority of analytes ranged from 70% to 110%, relative standard deviations lower than 15% and limits of detection from 0.05 to 8 μg/L. A significant incidence of HT-2 toxin and deoxynivalenol (DON) were found in 9.1% and 59.7% of total samples, respectively. The exposure of European population to mycotoxins through beer consumption was assessed. No toxicological concern was associated to mycotoxins exposure for average beer consumers. Despite that, for heavy beer drinkers, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels.

  7. Toxicity profile of commercially produced indigenous banana beer.

    Science.gov (United States)

    Shale, K; Mukamugema, J; Lues, R J; Venter, P

    2012-08-01

    Mycotoxins, together with endotoxins, represent important classes of naturally occurring contaminants in food products, posing significant health risks to consumers. The aim of this study is to investigate the occurrence of both Fusarium mycotoxins and endotoxins in commercially produced traditional banana beer. Two brands of commercially produced traditional banana beer were collected from a local retail market in Kigali, Rwanda. Beer samples were analysed for the presence of deoxynivalenol (DON), fumonisin B₁ and zearalenone (ZEA), using an enzyme-linked immuno-sorbent assay (ELISA) method. The quantification of bacterial endotoxin using Limulus amoeboecyte lysate (LAL) assay was also conducted. The contamination levels were 20 and 6.7 µg kg⁻¹ for DON; 34 and 31.3 µg kg⁻¹ for FB₁; 0.66 and 2.2 µg kg⁻¹ for ZEA in brands A and B of the beers, respectively. Results indicate that the levels of Fusarium toxins and bacterial endotoxin reported in this study did not pose adverse human health effects as a result of drinking/consuming banana beer. However, exposure to low/sub-threshold doses or non-toxic levels of endotoxins magnifies the toxic effect of xenobiotic agents (e.g. fungal toxins) on liver and other target organs. Considering Fusarium toxins and/or endotoxin contamination levels in other agricultural commodities intended for human consumption, health risks might be high and the condition is aggravated when beer is contaminated by mixtures of the mycotoxins, as indicated in this study.

  8. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha).

    Science.gov (United States)

    Freire, Ana L; Zapata, Sonia; Mosquera, Juan; Mejia, Maria Lorena; Trueba, Gabriel

    2016-01-01

    Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.

  9. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha

    Directory of Open Access Journals (Sweden)

    Ana L. Freire

    2016-04-01

    Full Text Available Indigenous beers (chicha are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava using bacterial culture and 16S ribosomal RNA (rRNA gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP. Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.

  10. Beer and biomass

    Energy Technology Data Exchange (ETDEWEB)

    Askew, M.W.

    1986-12-01

    The author explains how the aerobic reactor that Bechtel is demonstrating works. The novel biochemical process for managing the surplus organic sludges produced by breweries should reduce the breweries' disposal costs by 60 percent. The aerobic reactor has proved to be better than the anaerobic approach. The organic contents of the sludge are turned into agricultural products.

  11. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

    Science.gov (United States)

    Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

    Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

  12. Hydrophobins, beer foaming and gushing

    OpenAIRE

    Shokribousjein, Zahra; Deckers, Sylvie; Gebruers, Kurt; Lorgouilloux, Yannick; Baggerman, Geert; Verachtert, Hubert; Delcour, Jan; Etienne, Pierre; Rock, Jean-Marie; Michiels, Chris; Derdelinckx, Guy

    2011-01-01

    Hydrophobins belong to the most important proteins produced by filamentous fungi. They are surface active and their foaming potential is due to the presence of particular spatial arrangements of hydrophobic and hydrophilic amino acids. However, their presence eventually leads to overfoaming of beers. In beers and other liquids hydrophobin molecules aggregate around hydrophobic carbon dioxide molecules and form nano-structures, containing entrapped carbon dioxide. By pressure relea...

  13. Finding the "bio" in biobased products: electrophoretic identification of wheat proteins in processed products.

    Science.gov (United States)

    Robertson, George H; Hurkman, William J; Cao, Trung K; Tanaka, Charlene K; Orts, William J

    2010-04-14

    Verification of the biocontent in biobased or "green" products identifies genuine products, exposes counterfeit copies, supports or refutes content claims, and ensures consumer confidence. When the biocontent includes protein, elemental nitrogen analysis is insufficient for verification since non-protein, but nitrogen-rich, content also may be present. However, the proteins can be extracted, separated by electrophoretic methods, and detected by UV absorption, protein stain, or immunoblotting. We utilized capillary zone electrophoresis (CZE) to separate proteins in a gliadin fraction that had been dissolved in aqueous ethanol (70%) and polyacrylamide gel electrophoresis (PAGE) to separate proteins in a gliadin-plus-glutenin fraction that had been dissolved in water containing both sodium dodecyl sulfate (SDS) and a reducing agent, dithiothreitol (DTT). We sought to verify the presence of these wheat grain proteins in wheat bread, a wheat flake cereal, wheat beer, and an enclosure for an antique automobile ignition coil reputed to contain wheat gluten. Proteins extracted from commercial wheat, corn, and soy flours served as standards, and proteins from heat-altered wheat served as process condition references. This approach successfully identified wheat proteins in these products especially if the process temperature did not exceed 120 degrees C. Above this temperature attenuation was nearly complete for proteins analyzed by CZE, but wheat-like patterns could still be recognized by one- and two-dimensional PAGE. Immunoblots reacted with grain-specific antibodies confirmed the identities of the cereal component especially when the protein pattern was greatly altered by thermal modification, specific protein adsorption, or protein digestion. In addition to verifying that wheat proteins are present, the complementary use of these methods can reveal whether whole wheat gluten or merely an alcohol-soluble fraction had been used in the specific product and indicate the

  14. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

    Science.gov (United States)

    Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

    2016-08-01

    During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene.

  15. Beer induced angioedema – A case report

    Directory of Open Access Journals (Sweden)

    Mrinal Gupta

    2015-10-01

    Full Text Available Beer is a popular alcoholic beverage consumed all over the world. Type I hypersensitivity reactions like urticaria and anaphylaxis due to beer have been reported very infrequently in the literature. We report a case of a 29 year old male who presented with episodes of acute urticaria and angioedema after intake of beer while tolerating other alcoholic beverages. A positive prick test to beer was observed which confirmed the diagnosis of beer induced angioedema. On cessation of beer consumption, no recurrence was observed over a follow-up period of six months.

  16. Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer

    Science.gov (United States)

    Real, Ana; Comino, Isabel; Moreno, Mª de Lourdes; López-Casado, Miguel Ángel; Lorite, Pedro; Torres, Mª Isabel; Cebolla, Ángel; Sousa, Carolina

    2014-01-01

    Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, in beverages or food suffering complex hydrolytic processes as beers, the relative proportion of reactive peptides for celiac patients and the analytical techniques may differ, because of the diversity of the resulting peptide populations after fermentations. A beer below 20 parts per million of gluten but yet detectable levels of gluten peptides by anti-gliadin 33-mer antibodies (G12 and A1) was analyzed. We identified and characterized the relevant peptides for either antibody recognition or immunoactivity in celiac patients. The beer was fractionated by HPLC. The relative reactivity of the different HPLC fractions to the G12/A1 antibodies correlated to the reactivity of peripheral blood mononuclear cells isolated from 14 celiac individuals. Peptides from representative fractions classified according to the relative reactivity to G12/A1 antibodies were identified by mass spectrometry. The beer peptides containing sequences with similarity to those of previously described G12 and A1 epitopes were synthesized and confirmed significant reactivity for the antibodies. The most reactive peptides for G12/A1 also confirmed the highest immunogenicity by peripheral blood mononuclear cell activation and interferon γ production from celiac patients. We concluded that preparative HPLC combined with anti-gliadin 33-mer G12/A1 antibodies were very sensitive and specific methods to analyze the relevant immunogenic peptides in hydrolyzed gluten. PMID:24963630

  17. Identification and in vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer.

    Science.gov (United States)

    Real, Ana; Comino, Isabel; Moreno, Ma de Lourdes; López-Casado, Miguel Ángel; Lorite, Pedro; Torres, Ma Isabel; Cebolla, Ángel; Sousa, Carolina

    2014-01-01

    Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, in beverages or food suffering complex hydrolytic processes as beers, the relative proportion of reactive peptides for celiac patients and the analytical techniques may differ, because of the diversity of the resulting peptide populations after fermentations. A beer below 20 parts per million of gluten but yet detectable levels of gluten peptides by anti-gliadin 33-mer antibodies (G12 and A1) was analyzed. We identified and characterized the relevant peptides for either antibody recognition or immunoactivity in celiac patients. The beer was fractionated by HPLC. The relative reactivity of the different HPLC fractions to the G12/A1 antibodies correlated to the reactivity of peripheral blood mononuclear cells isolated from 14 celiac individuals. Peptides from representative fractions classified according to the relative reactivity to G12/A1 antibodies were identified by mass spectrometry. The beer peptides containing sequences with similarity to those of previously described G12 and A1 epitopes were synthesized and confirmed significant reactivity for the antibodies. The most reactive peptides for G12/A1 also confirmed the highest immunogenicity by peripheral blood mononuclear cell activation and interferon γ production from celiac patients. We concluded that preparative HPLC combined with anti-gliadin 33-mer G12/A1 antibodies were very sensitive and specific methods to analyze the relevant immunogenic peptides in hydrolyzed gluten.

  18. Monoclonal antibody probe for assessing beer foam stabilizing proteins.

    Science.gov (United States)

    Onishi, A; Proudlove, M O; Dickie, K; Mills, E N; Kauffman, J A; Morgan, M R

    1999-08-01

    A monoclonal antibody (Mab; IFRN 1625) has been produced, which is specific for the most hydrophobic polypeptides responsible for foam stabilization. The binding characteristics of the Mab suggest that it is the conformation of certain hydrophobic polypeptides which is important for foam stabilization. An enzyme-linked immunosorbent assay (ELISA) for assessing the foam-positive form of the foam-stabilizing polypeptides in beer was developed using IFRN 1625. A good correlation was obtained between ELISA determination of foam-stabilizing polypeptides and an empirical means of determining foaming, that is, the Rudin head retention values, for a collection of beers of various foam qualities. Application of the ELISA to different stages of the brewing process showed that the amounts of foam-positive polypeptides increased during barley germination. During the brewing process the proportion of foam-positive polypeptides present after fermentation increased slightly, although a large amount was lost along with other beer proteins during subsequent steps, such as filtering. The present study demonstrates that the amounts of beer polypeptide present in a foam-positive form have a direct relationship with the foaming potential of beer, that their levels are altered by processing, and that there is potential for greater quality control.

  19. TRANFSER OF FUSARIUM MYCOTOXINS AND ?MASKED? DEOXYNIVALENOL (DEOXYNIVALENOL-3-GLUCOSIDE) FROM FIELD BARLEY THROUGH MALT TO BEER

    OpenAIRE

    Lancova, Katerina; Hajslova, Jana; Poustka, Jan; Krplova, Alexandra; Zachariasova, Milena; Dostálek, Pavel; Sachambula, Lenka

    2008-01-01

    Abstract The fate of 5 Fusarium toxins- deoxynivalenol (DON), sum of 15- and 3-acetyl-deoxynivalenol (ADONs), HT-2 toxin (HT-2) representing main trichothecenes and zearalenone (ZON)- during the malting and brewing processes was investigated. In addition to these ?free? mycotoxins, also occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) was, to our knowledge, for the first time, monitored in beer production chain (currently, only DON and ZON are regulated). Two batches of barley,...

  20. Possibilities for the Creation of Beer Routes in Hungary: A Methodological and Practical Perspective

    Directory of Open Access Journals (Sweden)

    Csapó János

    2016-09-01

    Full Text Available This study aims to analyse the possibilities and the potential for the establishment of beer tourism, one of the most recently valorised tourism products of global gastro tourism, and more importantly the creation and professional criteria of beer routes in Hungary. With a thorough investigation of the theoretical background of beer tourism and beer trails the authors try to collect those spatial perspectives which confirm our idea that Hungary is possessing adequate resources for the initiation of this new tourism product. We experienced that this area of tourism geography has not yet been researched thoroughly in the country, for which we make an attempt in this paper, using geographical and GIS methods, basically relying on the beer routes of Bavaria, Germany as good practices.

  1. Determination of resveratrol and piceid in beer matrices by solid-phase extraction and liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Chiva-Blanch, Gemma; Urpi-Sarda, Mireia; Rotchés-Ribalta, Maria; Zamora-Ros, Raul; Llorach, Rafael; Lamuela-Raventós, Rosa Maria; Estruch, Ramon; Andrés-Lacueva, Cristina

    2011-02-04

    Beer is one of the most commonly consumed undistilled alcoholic beverages in many countries. In recent studies, the stilbenes resveratrol and piceid have been found in some hop varieties which are used in the production of beer. Therefore, they could be transferred to beer. The aim of the present work was to validate a method to study the potential content of trans- and cis-resveratrol and piceid in 110 commercial beers from around the world. The resveratrol and piceid contents of 110 beers were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) after a solid-phase extraction (SPE) using optimized and validated procedures for the beer matrix. The beer matrix effect was also studied. Stilbenes were found in quantifiable amounts in 92 beers, while concentrations below the limit of quantification (LOQ) were found in 18 beers. Resveratrol was found in the range of 1.34-77.0μg/L in 79% of the beers analyzed, and piceid was found in the range of 1.80-27.3μg/L in only 33% of them. The mean of total resveratrol in all the beers was 14.7±20.5μg/L. The content of resveratrol has been compared with other resveratrol containing foods. A serving of beer contains similar amounts of stilbenes as berries, less than chocolate and grape products but more than pistachios, peanuts or tomatoes. Overall, beer is one of the products with the lowest levels of total resveratrol (μg/L), and despite its high consumption it should not be considered as a representative source of resveratrol.

  2. Wood Technology: Techniques, Processes, and Products

    Science.gov (United States)

    Oatman, Olan

    1975-01-01

    Seven areas of wood technology illustrates applicable techniques, processes, and products for an industrial arts woodworking curriculum. They are: wood lamination; PEG (polyethylene glycol) diffusion processes; wood flour and/or particle molding; production product of industry; WPC (wood-plastic-composition) process; residential construction; and…

  3. XML-based product information processing method for product design

    Science.gov (United States)

    Zhang, Zhen Yu

    2012-01-01

    Design knowledge of modern mechatronics product is based on information processing as the center of the knowledge-intensive engineering, thus product design innovation is essentially the knowledge and information processing innovation. Analysis of the role of mechatronics product design knowledge and information management features, a unified model of XML-based product information processing method is proposed. Information processing model of product design includes functional knowledge, structural knowledge and their relationships. For the expression of product function element, product structure element, product mapping relationship between function and structure based on the XML model are proposed. The information processing of a parallel friction roller is given as an example, which demonstrates that this method is obviously helpful for knowledge-based design system and product innovation.

  4. Ant colony system algorithm for the optimization of beer fermentation control

    Institute of Scientific and Technical Information of China (English)

    肖杰; 周泽魁; 张光新

    2004-01-01

    Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.

  5. PROPOSAL OF SPATIAL OPTIMIZATION OF PRODUCTION PROCESS IN PROCESS DESIGNER

    Directory of Open Access Journals (Sweden)

    Peter Malega

    2015-03-01

    Full Text Available This contribution is focused on optimizing the use of space in the production process using software Process Designer. The aim of this contribution is to suggest possible improvements to the existing layout of the selected production process. Production process was analysed in terms of inputs, outputs and course of actions. Nowadays there are many software solutions aimed at optimizing the use of space. One of these software products is the Process Designer, which belongs to the product line Tecnomatix. This software is primarily aimed at production planning. With Process Designer is possible to design the layout of production and subsequently to analyse the production or to change according to the current needs of the company.

  6. Production of Chinese wolfberry draft beer%保健型枸杞纯生啤酒酿造方法的研究

    Institute of Scientific and Technical Information of China (English)

    赵春杰; 李正英

    2009-01-01

    将枸杞汁与麦芽汁以一定比例配料,经纯种发酵,以无菌过滤和无菌灌装技术生产出保健型枸杞纯生啤酒.通过实验确定了枸杞的最佳添加量和添加时间,优化了发酵工艺参数,制定出保健型枸杞纯生啤酒酿造工艺.%Using mixture of Chinese wolfberry and wort as raw materials, Chinese wolfberry draft beer was produced after pure fermentation, asepsis filtration and asepsis fill. The optimal content and time of adding Chinese wolfberry were obtained and the fermentation conditions optimized.

  7. Simultaneous determination of prenylflavonoid and hop bitter acid in beer lee by HPLC-DAD-MS.

    Science.gov (United States)

    Kao, T H; Wu, G Y

    2013-11-15

    An HPLC-DAD-MS method with high accuracy and precision was developed for determination of prenylflavonoids and hop bitter acids in beer lee, a by-product from beer brewing process. Four prenylflavonoids and nine hop bitter acids can be simultaneously separated in 29 min using a Thermo HyPURITY C18 column in combination with diode array dectector and mass spectrometer with HPLC solvent gradient system of phosphoric acid aqueous solution at pH 1.6 and acetonitrile at a flow rate of 1.5 mL/min and detection wavelength at 314 nm. Beer lee is found to contain isoxanthohumol (36.2 μg/g), xanthohumol (29.6 μg/g), 8-prenylnaringenin (7.84 μg/g), 6-prenylnaringenin (19.2 μg/g), cohumulone (44.7 μg/g), humulone (123 μg/g), adhumulone (21.8 μg/g), colupulone (44.2 μg/g), lupulone (33.2 μg/g), and adlupulone (5.76 μg/g).

  8. Present status and amendable subjects of brewery CIM. Beer kojo ni okeru CIM no genjo to kadai

    Energy Technology Data Exchange (ETDEWEB)

    Eguchi, T.; Kimura, T. (Asahi Breweries, Ltd., Tokyo (Japan))

    1991-12-10

    Though the beer consumption is being smoothly increased, there has been a considerable change in consumers prime taste of beer for these several years. The present report exhibits the computer integrated manufacturing system introduced in Ibaraki Brewery, Asahi Beer to be operated as per the target. The introduction of that system aimed at an execution of integrated administration, high particularly in quality control, to integrate the information and control of total production activities from the production planning to the product delivery. Together with the structuring of information system for the integrated production, aim was taken also at the heightening in quality control, heightening in administration level, labor saving and newly conceived distribution system. As for the structuring of hardware, the system was functionally classified into production planning level, administration level for the manufacturing and distribution, and control level for the processing and distribution. Each of those levels was accommodated with the most suitable machinery thereon. The future problems are about the quality control data measurement and widened application of database. 5 figs.

  9. Would Weaker Beer Help Reduce Alcohol's Harms?

    Science.gov (United States)

    ... medlineplus.gov/news/fullstory_160387.html Would Weaker Beer Help Reduce Alcohol's Harms? Researchers say drinkers wouldn' ... 2016 (HealthDay News) -- Lowering the alcohol content in beer and other drinks may help reduce their harmful ...

  10. Fate of mycotoxins during beer brewing and fermentation.

    Science.gov (United States)

    Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

    2013-01-01

    Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.

  11. Study on the control approaches of deoxynivalenol during beer production%啤酒生产过程中脱氧雪腐镰刀菌烯醇的控制研究

    Institute of Scientific and Technical Information of China (English)

    蔡国林; 金昭; 陆健

    2011-01-01

    以感染镰孢霉属真菌的大麦为原料,确定了NaHSO3溶液浸泡的化学脱毒方法(浸泡浓度为10g/L和浸泡时间为50min)和在第一次浸麦阶段接种白地霉孢子106个/g大麦的微生物脱毒方法,并对比研究了两种脱毒方法的效果.对制麦和酿造过程中DON变化及相关理化指标的比较发现,添加白地霉G4的脱毒效果较NaHSO3溶液浸泡好,而采用NaHSO3溶液浸泡处理方法所制得的麦芽、麦汁和啤酒的理化指标相时较好.两种脱毒方式所制得的麦芽的理化指标均符合QB/T1686-2008中啤酒麦芽的要求,成品啤酒的常规理化指标均符合GB 4927-2008中淡色啤酒的理化要求.%The control approaches of deoxynivalenol during beer production were studied. Two typical representatives of the chemical detoxification method and the microbiological detoxification method,respectively, NaHSO3 solution soaking barley before malting and malting with G.candidum,were studied.The results showed that the detoxification effect of latter method was better, and the qualities of malt and beer in the former one were better.However,the qualities of malt and beer produced by above methods could meet the requirements of QB/T 1686-2008 and GB 4927-2008, respectively.

  12. Product quality driven food process design

    OpenAIRE

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldom considered as a starting point for the design of production systems. The objective of this thesis is to advance food process innovation by procedures for food process design which start from the ...

  13. Developing engineering processes through integrated modelling of product and process

    DEFF Research Database (Denmark)

    Nielsen, Jeppe Bjerrum; Hvam, Lars

    2012-01-01

    activities as well as insight into how product features affect the engineering processes. The article suggests possible ways of integrating models of products with models of engineering processes. The models have been tested and further developed in an action research study carried out in collaboration......This article aims at developing an operational tool for integrated modelling of product assortments and engineering processes in companies making customer specific products. Integrating a product model in the design of engineering processes will provide a deeper understanding of the engineering...

  14. A Rare Etiology of Hyponatremia: Beer Potomania

    OpenAIRE

    Gökhan SARGIN; Hakan AKDAM; Akar, Harun; Yavuz YENİÇERİOĞLU

    2012-01-01

    Electrolyte abnormalities can be observed in chronic alcoholic patients. Hyponatremia is one of them. Beer potomania is an unusual cause of hyponatremia and was first described by Gwinup et all. in 1972. Patients usually have a history of binge beer drinking and poor solute intake. We present here a 48-year-old male patient who had hyponatremia secondary to binge beer drinking.

  15. Optimizing the order processing of customized products using product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Bonev, Martin; Denkena, B.

    2011-01-01

    . Product configuration based on integrated modular product structure and product family architecture has been recognized as an effective means for implementing mass customization. In order to evaluate the effects of product configuration on order processing, a study has been conducted by the Department...... of Management Engineering and Operations Management of the Technical University of Denmark in cooperation with the Institute of Production Engineering and Machine Tools of the Leibniz Universität Hannover. Thereby, a product configuration system has been modelled for a manufacturer of mass customized products...... and its benefits for the order processing have been evaluated....

  16. Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality.

    Science.gov (United States)

    Piacentini, Karim C; Rocha, Liliana O; Fontes, Lívia C; Carnielli, Lorena; Reis, Tatiana A; Corrêa, Benedito

    2017-03-01

    Worldwide, barley is the main source of carbohydrate in the brewing process. However, corn is often used as an adjunct to improve and accelerate the fermentation process. Considering that, these two substrates are susceptible to fungal contamination as well as mycotoxins. The objective of the current study is to determine the incidence of the mycotoxins deoxynivalenol (DON) and fumonisin B1 (FB1) in industrial beers. The method applied for mycotoxin analyses included high performance liquid chromatography. The mean levels for recovery experiments were 89.6% for DON and 93.3% for FB1. DON was not detected in any of the analyzed samples whereas FB1 was found in 49% of the 114 samples. The current survey demonstrated levels of FB1 contamination in industrial beer, possibly due to the addition of contaminated adjuncts. It is necessary to establish maximum levels of mycotoxins in beer in Brazil and other countries in order to reduce health risks.

  17. Streptococcus salivarius bacteria associated to human saliva is a major component of indigenous beer (chicha) from Ecuador

    OpenAIRE

    Freire Vélez, Ana Lucía

    2015-01-01

    Indigenous beers (chicha) play an important role in cultural events of indigenous people from Ecuador. In general, all the Ecuadorian production of indigenous beer is artisanal and it does not include the addition of any starter cultures or lyophilized ferments. The fermentation depends mostly on microorganisms from the environment (including vessels from previous batches of fermented beverage). We analyzed the microbiota of artisanal beers using bacterial cultures and 16S-based tag-encoded F...

  18. Authentication of Trappist beers by LC-MS fingerprints and multivariate data analysis.

    Science.gov (United States)

    Mattarucchi, Elia; Stocchero, Matteo; Moreno-Rojas, José Manuel; Giordano, Giuseppe; Reniero, Fabiano; Guillou, Claude

    2010-12-08

    The aim of this study was to asses the applicability of LC-MS profiling to authenticate a selected Trappist beer as part of a program on traceability funded by the European Commission. A total of 232 beers were fingerprinted and classified through multivariate data analysis. The selected beer was clearly distinguished from beers of different brands, while only 3 samples (3.5% of the test set) were wrongly classified when compared with other types of beer of the same Trappist brewery. The fingerprints were further analyzed to extract the most discriminating variables, which proved to be sufficient for classification, even using a simplified unsupervised model. This reduced fingerprint allowed us to study the influence of batch-to-batch variability on the classification model. Our results can easily be applied to different matrices and they confirmed the effectiveness of LC-MS profiling in combination with multivariate data analysis for the characterization of food products.

  19. Process intensification: a balance between product and process innovation

    NARCIS (Netherlands)

    Graaff, M.P. de; Swinkels, P.

    2013-01-01

    Martijn de Graaff of TNO and Pieter Swinkels of TU Delft discuss the challenges of implementing process intensification in new product and process innovation. The Delft Product & Process Design Institute at Delft University of Technology in the Netherlands (TU Delft) has seen over 100 case studies o

  20. Bottled vs. Canned Beer: Do They Really Taste Different?

    Directory of Open Access Journals (Sweden)

    Andrew Barnett

    2016-09-01

    Full Text Available People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated with the influence of packaging on taste perception, or whether instead it reflects some more mundane physico-chemical interaction between the packaging material (or packing procedure/process and the contents. Two experiments were conducted in order to address these questions. In the main experiment, 151 participants at the 2016 Edinburgh Science Festival were served a special ‘craft beer’ in a plastic cup. The beer was either poured from a bottle or can (a between-participants experimental design was used. The participants were encouraged to pick up the packaging in order to inspect the label before tasting the beer. The participants rated the perceived taste, quality, and freshness of the beer, as well as their likelihood of purchase, and estimated the price. All of the beer came from the same batch (specifically a Session IPA from Barney’s Brewery in Edinburgh. None of the participants were familiar with this particular craft brew. Nevertheless, those who evaluated the beer from the bottle rated it as tasting better than those who rated the beer served from the can. Having demonstrated such a perceptual difference (in terms of taste, we then went on to investigate whether people would prefer one packaging format over the other when the beer from bottle and can was served blind to a new group of participants (i.e., when the participants did not know the packaging material. The participants in this control study (n = 29 were asked which beer they preferred. Alternatively, they could state that the two samples tasted the same. No sign of a consistent preference was obtained under such blind tasting conditions. Explanations for the psychological impact of the packaging format, in terms of

  1. The physics of Beer Tapping

    OpenAIRE

    Rodriguez-Rodriguez, Javier

    2015-01-01

    The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being nown for a long time, to the best of our knowledge, the phenomenon still lacked scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bub...

  2. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...

  3. Scouring Process of Natural Color Cotton Products

    Institute of Scientific and Technical Information of China (English)

    XU Wei

    2002-01-01

    In order to improve the absorbency of color cotton products, alkali and pectase scouring processes under different conditions were tested, by comparing the actual results of two different scouring processes. It was considered that the pectase scouring process more suits color cotton products.

  4. Diagnostic Process of Company Productivity

    Directory of Open Access Journals (Sweden)

    Emese Tokarˇcíková

    2009-12-01

    Full Text Available This paper deals with an actual topic of how key factors of enterprise diagnostics can help to increase company productivity. Recognition and use of relevant internal and external information in this field determines the success of the enterprise. Application of the general diagnostic model of company productivity to the net income has been a frequent problem of company practice. This problem is of profit showing, which is an inevitable precondition for long-term company development and growth. Diagnostic access of company productivity allows recognition of specific problems in greater detail, which results from the activity of each company. This article also presents an introduction to the researched area of enterprise diagnostics, which opens opportunities for other publishing activities and can lead to information exchange.

  5. High Fragmentation Steel Production Process

    Science.gov (United States)

    1984-01-01

    processes which might result in anamolies and to use the data to establish processing parameters for forging and machining operations. The first...from different vendors to investigate these variations. Another concern of this phase was the cooling method used by steel producers in the event of...10% coarse pearlite. There were no vivid white spots (which would indicate preci- pitated carbides) detected on the sample. The hardness and

  6. Conventional and alternative principles for stabilization of protein and polyphenol fractions in beer

    Directory of Open Access Journals (Sweden)

    Marković Romeo S.

    2003-01-01

    Full Text Available Beer haze is primarily formed through complexation of protein and polyphenolic beer ingredients. The problem of reducing susceptibility of beer haze formation can be done either by lowering protein and/or polyphenol levels, or by minimizing the molecular size of protein/polyphenols. In experimental part of this work the shelf life of unstabilized beer is being compared with beer stabilized with various standard products, such as PVPP and silica gel. Furthermore, the trials have been made to prove the functionality of a new product consisting of carrageenan and cross-linked PVPP. The method used to determine shelf life was haze forcing test (0/60°C. Extract, alcohol, bitterness, foam, haze, color and pH were also monitored. The test results showed expectedly that combined treatment of beer ensures the highest level of product stability. Through selective stripping of polyphenols and protein fractions it is possible to improve shelf life of beer to a significant extent.

  7. Determination of free fatty acids in beer.

    Science.gov (United States)

    Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe

    2017-01-15

    Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer. The extraction of FFAs in beer was achieved via Liquid-Liquid Cartridge Extraction (LLCE), the FFAs extract was purified by Solid Phase Extraction (SPE), methylated by boron trifluoride in methanol, and injected into GC-FID system. The performance criteria demonstrate that this method is suitable for the analysis of medium and long chain FFAs in beer. The proposed method was tested on four experimental beers.

  8. Improving the quotation process with product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Christensen, Simon Pape

    2006-01-01

    as collaboration between the Centre for Product Modelling at the Technical University of Denmark and a Danish cement plant manufacturer. A pro-cedure for building product models developed by the Centre for Product Modelling was tested empirically at the company during the project. The system was developed from......How can product configuration support the process of engineering highly complex industrial products? This article describes how an IT-based product configuration system was developed to support the process of mak-ing budget quotations. The article is based on a research project carried out...

  9. Processing Study on Lactate Beverage Made of Beer Dregs Autolysate%啤酒酵母自溶物乳酸发酵饮料的研究

    Institute of Scientific and Technical Information of China (English)

    赵光远; 付扬志; 崔中祥

    2001-01-01

    To the beer dregs autolysate being added a little glucose, a new type health care beverage was produced by the lactic bacteria fermentation. The engineering choice of fermented strains, the culture time and the fermentation temperature were investigated. At the same time, the adequate engineering technology was also determined. The results showed that after the autdysate being added with 0. 5% glucose, inoculated with adequate strains, fermented at 30℃ for 10 hours, a new kind of lactate beverage with sour and aromatic taste was produced.%在啤酒废酵母自溶物中,添加少量葡萄糖,经乳酸菌作用制成一种新型饮料。探讨了菌种选择、发酵时间、发酵温度和最佳工艺参数。结果表明:酵母自溶物加0.5%葡萄糖,植物乳杆菌和片球菌按比1:1接种,30℃发酵10h,可制得一种鲜香酸甜的乳酸饮料。

  10. Beer multinationals supporting Africa's development?

    NARCIS (Netherlands)

    J.C.A.C. van Wijk (Jeroen); H. Kwakkenbos (Herma)

    2011-01-01

    markdownabstractThis paper addresses the question how partnerships include smallholders into sorghum-beer supply chains. Introduction Restrictions on the import of barley malt by the Nigerian government in the 1980s have facilitated an import substitution strategy that is now widely adopted by

  11. Generative inspection process planner for integrated production

    Energy Technology Data Exchange (ETDEWEB)

    Brown, C.W. (Allied-Signal Aerospace Co., Kansas City, MO (USA). Kansas City Div.); Gyorog, D.A. (Kansas Univ., Lawrence, KS (USA). Dept. of Mechanical Engineering)

    1990-04-01

    This work describes the design prototype development of a generative process planning system for dimensional inspection. The system, IPPEX (Inspection Process Planning EXpert), is a rule-based expert system for integrated production. Using as advanced product modeler, relational databases, and artificial intelligence techniques, IPPEX generates the process plan and part program for the dimensional inspection of products using CMMs. Through an application interface, the IPPEX system software accesses product definition from the product modeler. The modeler is a solid geometric modeler coupled with a dimension and tolerance modeler. Resource data regarding the machines, probes, and fixtures are queried from databases. IPPEX represents inspection process knowledge as production rules and incorporates an embedded inference engine to perform decision making. The IPPEX system, its functional architecture, system architecture, system approach, product modeling environment, inspection features, inspection knowledge, hierarchical planning strategy, user interface formats, and other fundamental issues related to inspection planning and part programming for CMMs are described. 27 refs., 16 figs., 4 tabs.

  12. Investigation of Pasteurization Conditions of Bottled Beer in Tunnel Pasteurizer

    OpenAIRE

    , N. Lajçi; , X. Lajçi; , B Baruti

    2012-01-01

    Pasteurization is the commonly method of food thermal treatment used in order to destroy the pathogenic agents. The main goals of pasteurization are to make the product safe for human consumption and to promote biological stability of the food and thereby improve its shelf life Without affecting the taste of the product. One of means how to achieve pasteurization of the product is tunnel pasteurizer. The Şlled and closed packages of beer are conveyed through different sections of a tunnel pas...

  13. THE ANALYSIS OF THE BEER SECTOR IN ROMANIA

    Directory of Open Access Journals (Sweden)

    OANA DOBRE-BARON

    2012-12-01

    Full Text Available This study aims to analyse a sector of the Romanian economy which is currently among the most sustainable. It is about production and marketing of beer, a product with a long and rich history around the world but also in Romania. The analysis covers a period of seven years and takes into account the dynamic evolution of those market-specific indicators such as: production, consumption, imports, exports, workforce involved, the contribution to the state budget, etc.

  14. Home production – enjoying the process or the product?

    DEFF Research Database (Denmark)

    Gørtz, Mette

    2011-01-01

    This paper tests a household production model on data from a Danish time use survey from 2001 using GMM 3SLS. Household production includes “process benefits” accruing from the pleasure of undertaking certain housework tasks. I find no significant evidence of “process benefits”. An identification...

  15. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2002-01-01

    that designers often limit their selection of materials and processes to a few well-known ones. Designers need to expand the solution space by considering more materials and processes. But they have to be convinced that the materials and processes are likely candidates that are worth investing time in exploring...... a search engine, and through hyperlinks can relevant materials and processes be explored. Realising that designers are very sensitive to user interfaces do all descriptions of materials, processes and products include graphical descriptions, i.e. pictures or computer graphics.......The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...

  16. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2001-01-01

    that designers often limit their selection of materials and processes to a few well-known ones. Designers need to expand the solution space by considering more materials and processes. But they have to be convinced that the materials and processes are likely candidates that are worth investing time in exploring...... a search engine, and through hyperlinks can relevant materials and processes be explored. Realising that designers are very sensitive to user interfaces do all descriptions of materials, processes and products include graphical descriptions, i.e. pictures or computer graphics.......The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...

  17. About the Bidimensional Beer-Lambert Law

    CERN Document Server

    Lacaze, Bernard

    2012-01-01

    In acoustics, ultrasonics and in electromagnetic wave propagation, the crossed medium can be often modelled by a linear invariant filter (LIF) which acts on a wide-sense stationary process. Its complex gain follows the Beer-Lambert law i.e is in the form exp [-\\alphaz] where z is the thickness of the medium and \\alpha depends on the frequency and on the medium properties. This paper addresses a generalization for electromagnetic waves when the beam polarization has to be taken into account. In this case, we have to study the evolution of both components of the electric field (assumed orthogonal to the trajectory). We assume that each component at z is a linear function of both components at 0. New results are obtained modelling each piece of medium by four LIF. They lead to a great choice of possibilities in the medium modelling. Particular cases can be deduced from works of R. C. Jones on deterministic monochromatic light. keywords: linear filtering, polarization, Beer-Lambert law, random processes.

  18. Business Communication: Its Process and Product.

    Science.gov (United States)

    Bowman, Joel P.; Branchaw, Bernadine P.

    1987-01-01

    Discusses the essential difference between the writing process and its product; namely, that the former is a private and unique activity, whereas the latter is an observable artifact that can be publicly evaluated. Argues that even proponents of the process approach to writing cannot escape basing their discussions on products. (JD)

  19. Beer as a Teaching Aid in the Classroom and Laboratory

    Science.gov (United States)

    Korolija, Jasminka N.; Plavsic, Jovica V.; Marinkovic, Dragan; Mandic, Ljuba M.

    2012-01-01

    Beer was chosen as a teaching tool to maximize students' class participation and systemize and enhance their knowledge of chemistry. Viewing beer as a complex mixture allowed the students to learn how to directly apply their chemistry knowledge. Before the "Beer Unit" students were instructed to research beer and acquire data on beer composition…

  20. Process intensification technologies for biodiesel production reactive separation processes

    CERN Document Server

    Kiss, A A

    2014-01-01

    This book is among the first to address the novel process intensification technologies for biodiesel production, in particular the integrated reactive separations. It provides a comprehensive overview illustrated with many industrially relevant examples of novel reactive separation processes used in the production of biodiesel (e.g. fatty acid alkyl esters): reactive distillation, reactive absorption, reactive extraction, membrane reactors, and centrifugal contact separators. Readers will also learn about the working principles, design and control of integrated processes, while also getting a

  1. Quality Control in Production Processes

    Directory of Open Access Journals (Sweden)

    Prístavka Miroslav

    2016-09-01

    Full Text Available The tools for quality management are used for quality improvement throughout the whole Europe and developed countries. Simple statistics are considered one of the most basic methods. The goal was to apply the simple statistical methods to practice and to solve problems by using them. Selected methods are used for processing the list of internal discrepancies within the organization, and for identification of the root cause of the problem and its appropriate solution. Seven basic quality tools are simple graphical tools, but very effective in solving problems related to quality. They are called essential because they are suitable for people with at least basic knowledge in statistics; therefore, they can be used to solve the vast majority of problems.

  2. The pulsar planet production process

    Science.gov (United States)

    Phinney, E. S.; Hansen, B. M. S.

    1993-01-01

    Most plausible scenarios for the formation of planets around pulsars end with a disk of gas around the pulsar. The supplicant author then points to the solar system to bolster faith in the miraculous transfiguration of gas into planets. We here investigate this process of transfiguration. We derive analytic sequences of quasi-static disks which give good approximations to exact solutions of the disk diffusion equation with realistic opacity tables. These allow quick and efficient surveys of parameter space. We discuss the outward transfer of mass in accretion disks and the resulting timescale constraints, the effects of illumination by the central source on the disk and dust within it, and the effects of the widely different elemental compositions of the disks in the various scenarios, and their extensions to globular clusters. We point out where significant uncertainties exist in the appropriate grain opacities, and in the effect of illumination and winds from the neutron star.

  3. Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process.

    Science.gov (United States)

    Taniguchi, Yoshimasa; Taniguchi, Harumi; Yamada, Makiko; Matsukura, Yasuko; Koizumi, Hideki; Furihata, Kazuo; Shindo, Kazutoshi

    2014-11-26

    The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main sub-fractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as soft-resin components, in addition to 4'-hydroxyallohumulinones and tricyclooxyisohumulones A and B as hard-resin components. These compounds are all oxidation products derived from α- or β-acids. We also investigated compositional changes in the hard resin during the wort boiling process, which has a significant effect on the taste of the beer, by using model boiling experiments. The major changes were identified to be isomerization of 4'-hydroxyallohumulinones into 4'-hydroxyallo-cis-humulinones, followed by decomposition into cis-oxyhumulinic acids. These findings will be helpful in systematically evaluating and optimizing the effect of the hard resin on beer quality.

  4. Revealing a 5,000-y-old beer recipe in China

    OpenAIRE

    Wang, Jiajing; Liu, Li; Ball, Terry; Yu, Linjie; Li, Yuanqing; Xing, Fulai

    2016-01-01

    This research reveals a 5,000-y-old beer recipe in which broomcorn millet, barley, Job’s tears, and tubers were fermented together. To our knowledge, our data provide the earliest direct evidence of in situ beer production in China, showing that an advanced beer-brewing technique was established around 5,000 y ago. For the first time, to our knowledge, we are able to identify the presence of barley in archaeological materials from China by applying a recently developed method based on phytoli...

  5. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

    Science.gov (United States)

    Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

    2015-06-01

    Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.

  6. PRODUCTION OF CARBON PRODUCTS USING A COAL EXTRACTION PROCESS

    Energy Technology Data Exchange (ETDEWEB)

    Dady Dadyburjor; Philip R. Biedler; Chong Chen; L. Mitchell Clendenin; Manoj Katakdaunde; Elliot B. Kennel; Nathan D. King; Liviu Magean; Peter G. Stansberry; Alfred H. Stiller; John W. Zondlo

    2004-08-31

    This Department of Energy National Energy Technology Laboratory sponsored project developed carbon products, using mildly hydrogenated solvents to extract the organic portion of coal to create synthetic pitches, cokes, carbon foam and carbon fibers. The focus of this effort was on development of lower cost solvents, milder hydrogenation conditions and improved yield in order to enable practical production of these products. This technology is needed because of the long-term decline in production of domestic feedstocks such as petroleum pitch and coal tar pitch. Currently, carbon products represents a market of roughly 5 million tons domestically, and 19 million tons worldwide. Carbon products are mainly derived from feedstocks such as petroleum pitch and coal tar pitch. The domestic supply of petroleum pitch is declining because of the rising price of liquid fuels, which has caused US refineries to maximize liquid fuel production. As a consequence, the long term trend has a decline in production of petroleum pitch over the past 20 years. The production of coal tar pitch, as in the case of petroleum pitch, has likewise declined significantly over the past two decades. Coal tar pitch is a byproduct of metallurgical grade coke (metcoke) production. In this industry, modern metcoke facilities are recycling coal tar as fuel in order to enhance energy efficiency and minimize environmental emissions. Metcoke production itself is dependent upon the production requirements for domestic steel. Hence, several metcoke ovens have been decommissioned over the past two decades and have not been replaced. As a consequence sources of coal tar are being taken off line and are not being replaced. The long-term trend is a reduction in coal tar pitch production. Thus import of feedstocks, mainly from Eastern Europe and China, is on the rise despite the relatively large transportation cost. To reverse this trend, a new process for producing carbon products is needed. The process must be

  7. Integrated Monitoring System of Production Processes

    Directory of Open Access Journals (Sweden)

    Oborski Przemysław

    2016-12-01

    Full Text Available Integrated monitoring system for discrete manufacturing processes is presented in the paper. The multilayer hardware and software reference model was developed. Original research are an answer for industry needs of the integration of information flow in production process. Reference model corresponds with proposed data model based on multilayer data tree allowing to describe orders, products, processes and save monitoring data. Elaborated models were implemented in the integrated monitoring system demonstrator developed in the project. It was built on the base of multiagent technology to assure high flexibility and openness on applying intelligent algorithms for data processing. Currently on the base of achieved experience an application integrated monitoring system for real production system is developed. In the article the main problems of monitoring integration are presented, including specificity of discrete production, data processing and future application of Cyber-Physical-Systems. Development of manufacturing systems is based more and more on taking an advantage of applying intelligent solutions into machine and production process control and monitoring. Connection of technical systems, machine tools and manufacturing processes monitoring with advanced information processing seems to be one of the most important areas of near future development. It will play important role in efficient operation and competitiveness of the whole production system. It is also important area of applying in the future Cyber-Physical-Systems that can radically improve functionally of monitoring systems and reduce the cost of its implementation.

  8. New draft beer dispenser; Fominguresu valve tosai shingata teiryo chushutsu nama beer dispenser

    Energy Technology Data Exchange (ETDEWEB)

    Yamashita, T.; Ogawa, M.; Konosu, N. [Fuji Electric Co. Ltd., Tokyo (Japan)

    1999-08-10

    Having analyzed the frothing mechanism of draft beer and optimized the pouring-out valve and the beer pouring system, Fuji Electric has developed a low-froth pouring beer dispenser. Its main advantage is stable pouring with low froth by using (1) a valve that has a shape not disturbing the beer flow and separates liquid and froth, (2) a driving system of the mug tray to prevent ending dribble from entering in the mug. (author)

  9. Breaking beer bottles with cavitation

    Science.gov (United States)

    Jung, Sunny; Fontana, Jake; Palffy-Muhoray, Peter; Shelley, Michael

    2009-03-01

    Hitting the top of a beer bottle, nearly full of water, with an open hand can cause the bottle to break, with the bottom separating from upper section. We have studied this phenomenon using a high-speed camera, and observed the formation, coalescence and collapse of bubbles. The breaking of glass is due to cavitation, typically occurring near the bottom edge. We make numerical estimates of the relevant physical parameters, and compare these with experimental observations.

  10. Home production – Enjoying the process or the product?

    OpenAIRE

    Mette Gørtz

    2011-01-01

    This paper tests a household production model on data from a Danish time use survey from 2001 using GMM 3SLS. Household production includes “process benefits” accruing from the pleasure of undertaking certain housework tasks. I find no significant evidence of “process benefits”. An identification problem arises from the situation where households alternatively attach extra value to consuming home-produced goods. The outcome of these two types of benefits may in certain cases be observationall...

  11. Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer.

    Science.gov (United States)

    Rakete, Stefan; Klaus, Alexander; Glomb, Marcus A

    2014-10-08

    Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.

  12. Flavor evolution of top fermented beers

    OpenAIRE

    Neven, Hedwig; Delvaux, Freddy; Derdelinckx, Guy

    1997-01-01

    The distinctive flavours of many traditional top fermented beers include a significant estery component. It has been observed that when such beers are bottled and subsequently stored for a long period, they often suffer a significant loss of flavour active esters, especially isoamyl acetate. Two mechanisms of ester breakdown have been identified. One is chemical and can affect any beer, but the other involves the hydrolysis of the esters by yeast enzymes and only occurs in bottle conditioned ...

  13. A Rare Etiology of Hyponatremia: Beer Potomania

    Directory of Open Access Journals (Sweden)

    Gökhan SARGIN

    2012-05-01

    Full Text Available Electrolyte abnormalities can be observed in chronic alcoholic patients. Hyponatremia is one of them. Beer potomania is an unusual cause of hyponatremia and was first described by Gwinup et all. in 1972. Patients usually have a history of binge beer drinking and poor solute intake. We present here a 48-year-old male patient who had hyponatremia secondary to binge beer drinking.

  14. Process engineering economics of bioethanol production.

    Science.gov (United States)

    Galbe, Mats; Sassner, Per; Wingren, Anders; Zacchi, Guido

    2007-01-01

    This work presents a review of studies on the process economics of ethanol production from lignocellulosic materials published since 1996. Our objective was to identify the most costly process steps and the impact of various parameters on the final production cost, e.g. plant capacity, raw material cost, and overall product yield, as well as process configuration. The variation in estimated ethanol production cost is considerable, ranging from about 0.13 to 0.81 US$ per liter ethanol. This can be explained to a large extent by actual process differences and variations in the assumptions underlying the techno-economic evaluations. The most important parameters for the economic outcome are the feedstock cost, which varied between 30 and 90 US$ per metric ton in the papers studied, and the plant capacity, which influences the capital cost. To reduce the ethanol production cost it is necessary to reach high ethanol yields, as well as a high ethanol concentration during fermentation, to be able to decrease the energy required for distillation and other downstream process steps. Improved pretreatment methods, enhanced enzymatic hydrolysis with cheaper and more effective enzymes, as well as improved fermentation systems present major research challenges if we are to make lignocellulose-based ethanol production competitive with sugar- and starch-based ethanol. Process integration, either internally or externally with other types of plants, e.g. heat and power plants, also offers a way of reducing the final ethanol production cost.

  15. Innovative Canadian Process Technology For Biodiesel Production

    Energy Technology Data Exchange (ETDEWEB)

    Johar, Sangat; Norton, Kevin

    2010-09-15

    The need for increasing renewable and alternative energy in the global energy mix has been well recognized by Governments and major scientific forums to reduce climate change impact for this living planet. Biodiesel has very high potential for GHG emission reduction. An innovative process developed in Canada provides solution to mitigate the feedstock, yield and quality issues impacting the industry. The Biox process uses a continuous process which reduces reaction times, provides > 99% yield of high quality biodiesel product. The process is feedstock flexible and can use cheaper higher FFA feedstock providing a sustainable approach for biodiesel production.

  16. Processing prefixes and suffixes in handwriting production.

    Science.gov (United States)

    Kandel, Sonia; Spinelli, Elsa; Tremblay, Annie; Guerassimovitch, Helena; Álvarez, Carlos J

    2012-07-01

    Previous research showed that handwriting production is mediated by linguistically oriented processing units such as syllables and graphemes. The goal of this study was to investigate whether French adults also activate another kind of unit that is more related to semantics than phonology, namely morphemes. Experiment 1 revealed that letter duration and inter-letter intervals were longer for suffixed words than for pseudo-suffixed words. These results suggest that the handwriting production system chunks the letter components of the root and suffix into morpheme-sized units. Experiment 2 compared the production of prefixed and pseudo-prefixed words. The results did not yield significant differences. This asymmetry between suffix and prefix processing has also been observed in other linguistic tasks. In suffixed words, the suffix would be processed on-line during the production of the root, in an analytic fashion. Prefixed words, in contrast, seem to be processed without decomposition, as pseudo-affixed words.

  17. Mariner 9-Image processing and products

    Science.gov (United States)

    Levinthal, E.C.; Green, W.B.; Cutts, J.A.; Jahelka, E.D.; Johansen, R.A.; Sander, M.J.; Seidman, J.B.; Young, A.T.; Soderblom, L.A.

    1973-01-01

    The purpose of this paper is to describe the system for the display, processing, and production of image-data products created to support the Mariner 9 Television Experiment. Of necessity, the system was large in order to respond to the needs of a large team of scientists with a broad scope of experimental objectives. The desire to generate processed data products as rapidly as possible to take advantage of adaptive planning during the mission, coupled with the complexities introduced by the nature of the vidicon camera, greatly increased the scale of the ground-image processing effort. This paper describes the systems that carried out the processes and delivered the products necessary for real-time and near-real-time analyses. References are made to the computer algorithms used for the, different levels of decalibration and analysis. ?? 1973.

  18. Metal Content and Stable Isotope Determination in Some Commercial Beers from Romanian Markets

    Directory of Open Access Journals (Sweden)

    Cezara Voica

    2015-01-01

    Full Text Available Characterization of beer samples is of interest because their compositions affect the taste and stability of beer and, also, consumer health. In this work, the characterizations of 20 Romanian beers were performed by mean of Inductively Coupled Plasma Mass Spectrometry (ICP-MS and Isotope Ratio Mass Spectrometry (IRMS in order to trace heavy metals and isotopic content of them. Major, minor, and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. Beside this, the presence of the C4 plants in the brewing process was followed. Our study has shown that the analyzed beers indicated the presence of different plant types used in brewing: C3, C3-C4 mixtures, and also C4, depending on producers. Also the trace metal content of each sample is presented and discussed in this study. A comparison of the beers quality manufactured by the same producer but bottled in different type of packaging like glass, dose, or PET was made; our results show that no compositional differences among the same beer type exist.

  19. THE BEER BRANDS ON THE MACEDONIAN MARKET: HOW ARE THEY PERCEIVED?

    OpenAIRE

    Assist. Prof. Ph.D Anita Ciunova-Suleska

    2009-01-01

    The aim of this paper is to present the perceived position of the beer brands (domestic and foreign) on the Macedonian market. There are lots of beer brands offered on the Macedonian market which indicates that the competition is quite big. The competition is especially fierce among few of them because respondents have very similar perceptions about those brands. To have knowledge about the perceived position that product holds is crucial for the company because it is very important the perce...

  20. Proteins influencing foam formation in wine and beer: the role of yeast

    OpenAIRE

    Blasco, Lucía; Viñas, Miquel; Villa, Tomás G

    2011-01-01

    This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of mannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, and their molecular masses range from 10 to 200 kDa characteristics that allow mannoproteins to surround and thus stabilize the gas bubbles o...

  1. Integrating ergonomics into the product development process

    DEFF Research Database (Denmark)

    Broberg, Ole

    1997-01-01

    key actors. Design and production engineers have a great influence on ergonomics in manufacturing departments. Ergonomics considerations are partly taken into account by production engineers but not as a part of standard operating procedures. There is a number of differences between design...... and production engineers regarding information sources in problem solving, communication pattern, perception of ergonomics, motivation and requests to support tools and methods. These differences and the social and organizational contexts of the development process must be taken into account when considering...

  2. Benchmarking Peer Production Mechanisms, Processes & Practices

    Science.gov (United States)

    Fischer, Thomas; Kretschmer, Thomas

    2008-01-01

    This deliverable identifies key approaches for quality management in peer production by benchmarking peer production practices and processes in other areas. (Contains 29 footnotes, 13 figures and 2 tables.)[This report has been authored with contributions of: Kaisa Honkonen-Ratinen, Matti Auvinen, David Riley, Jose Pinzon, Thomas Fischer, Thomas…

  3. Genetic Algorithm Based Production Planning for Alternative Process Production

    Institute of Scientific and Technical Information of China (English)

    ZHANG Fa-ping; SUN Hou-fang; SHAHID I. Butt

    2009-01-01

    Production planning under flexible job shop environment is studied. A mathematic model is formulated to help improve alternative process production. This model, in which genetic algorithm is used, is expected to result in better production planning, hence towards the aim of minimizing production cost under the constraints of delivery time and other scheduling conditions. By means of this algorithm, all planning schemes which could meet all requirements of the constraints within the whole solution space are exhaustively searched so as to find the optimal one. Also, a case study is given in the end to support and validate this model. Our results show that genetic algorithm is capable of locating feasible process routes to reduce production cost for certain tasks.

  4. Continuous ethanol fermentation by beer yeast

    Energy Technology Data Exchange (ETDEWEB)

    Kida, Kenji; Morimura, Shigeru; Shima, Noriyuki; Asano, Shinichi; Yamadaki, Motozumi; Miyazawa, Toshiki

    1987-01-25

    Cooked and uncooked continuous fermentation tests and a bench-scale continuous fermentation test were carried out using a flocculating yeast, beer yeast IFO-2018, and using molasses of various origin. Heat of fermentation was measured at the same time. High productivity was found in a non-cooking continuous fermentation, but lowering of a flocculating ability was a problem. A theoretical equation for calculating the heat of fermentation was introduced and its adaptability was examined. The continuous fermentation unit was a single tank type using a tower type fermentor. The fermentor had a capacity of 0.7 l actual volume, made of glass, and consisted of the two parts, a flowing part and a precipitation/separation part. The yeast used was Saccharomyces crevisiae IFO-2018 in comparison with such yeast as S. cerevisiae IFO-0224 and S. cervisiae EP-1. (7 figs,3 tabs,21 refs)

  5. Production Process for Strong, Light Ceramic Tiles

    Science.gov (United States)

    Holmquist, G. R.; Cordia, E. R.; Tomer, R. S.

    1985-01-01

    Proportions of ingredients and sintering time/temperature schedule changed. Production process for lightweight, high-strength ceramic insulating tiles for Space Shuttle more than just scaled-up version of laboratory process for making small tiles. Boron in aluminum borosilicate fibers allows fusion at points where fibers contact each other during sintering, thereby greatly strengthening tiles structure.

  6. NISAR ISRO science data processing and products

    Science.gov (United States)

    Agrawal, Krishna Murari; Mehra, Raghav; Ryali, Usha Sundari

    2016-05-01

    NASA-ISRO Synthetic Aperture Radar (NISAR) is a Dual Frequency (L & S band) mission which will be operating in SweepSAR mode. As compared to traditional SAR imaging modes in which Swath and resolution are at trade-off, SweepSAR imaging concept can acquire data over large swath (240 Km) without compromising azimuth resolution (6m approximately). NISAR L-band & S-band sensors will be developed by JPL-NASA and ISRO respectively. NISAR science data will be downloaded at both NASA and ISRO ground stations. SAC-ISRO will develop the SAR processor for both L & S band data to generate products in compliance with science requirements. Moreover, JPL will develop L-band SAR processor and all data products will be available to users. Distributed data processing architecture will be used for handling large volume of data resulting from moderate resolution and larger swath in SweepSAR mode. Data products will be available in multiple processing levels like raw signal products, signal processed single-look and multi-look products, ground range products and Geo-Referenced products in HDF5 & GeoTiff formats. Derived Geo-Referenced Polarimetric and Interferometric data products will also be available for dissemination to the users. A rigorous calibration exercise will be performed by acquiring data over reference targets like Amazon rain-forest & corner reflectors sites for the generation of calibrated data products. Furthermore, various science data products (for science applications) will also be derived from basic data products for operational dissemination.

  7. Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies.

    Science.gov (United States)

    Panda, Rakhi; Zoerb, Hans F; Cho, Chung Y; Jackson, Lauren S; Garber, Eric A E

    2015-06-01

    In 2013 the U.S. Food and Drug Administration (FDA) defined the term ''gluten-free'' and identified a gap in the analytical methodology for detection and quantification of gluten in foods subjected to fermentation and hydrolysis. To ascertain the ability of current enzyme-linked immunosorbent assays (ELISAs) to detect and quantify gluten in fermented and hydrolyzed products, sorghum beer was spiked in the initial phases of production with 0, 20, and 200 μg/ml wheat gluten, and samples were collected throughout the beer production process. The samples were analyzed using five sandwich ELISAs and two competitive ELISAs and by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with Western analysis employing four antibodies (MIoBS, R5, G12, and Skerritt). The sensitivity of the MIoBS ELISA (0.25 ppm) enabled the reliable detection of gluten throughout the manufacturing process, including fermentation, when the initial concentration of 20 μg/ml dropped to 2 μg/ml. The R5 antibody-based and G12 antibody-based sandwich ELISAs were unable to reliably detect gluten, initially at 20 μg/ml, after the onset of production. The Skerritt antibody-based sandwich ELISA overestimated the gluten concentration in all samples. The R5 antibody-based and G12 antibody-based competitive ELISAs were less sensitive than the sandwich ELISAs and did not provide accurate results for quantifying gluten concentration. The Western analyses were able to detect gluten at less than 5 μg/ml in the samples and confirmed the results of the ELISAs. Although further research is necessary before all problems associated with detection and quantification of hydrolyzed and fermented gluten are resolved, the analytical methods recommended by the FDA for regulatory samples can detect ≥ 20 μg/ml gluten that has undergone brewing and fermentation processes associated with the manufacture of beer.

  8. 燕麦啤酒的研究进展%Research Progress in Oat Beer

    Institute of Scientific and Technical Information of China (English)

    徐锋

    2015-01-01

    In recent years, oat beer has become the focus in the market not only because of its beneficial nutritional properties, but also because of its unique flavor and aroma. How to develop a good oat beer product becomes the main work for beer brewers. In this paper, the potential ad-vantages of oat malt/unmalted oats as raw materials for beer brewing, as well as the production techniques of oat beer at home and abroad in re-cent years, were introduced in details, which provided good ideas for the research on/development of oat beer in the future.%燕麦啤酒近年来受到广泛的关注,不仅是由于燕麦的营养保健价值,还因为燕麦赋予啤酒良好的口感,如何研制良好的燕麦啤酒成为啤酒酿酒师的主要工作。详细概述了未发芽燕麦或燕麦芽作为啤酒原料的潜在优势,以及近年来国内外燕麦啤酒生产工艺的研究,为今后燕麦啤酒的研究开发提供思路。

  9. Bio-oil Production - Process Optimization and Product Quality

    DEFF Research Database (Denmark)

    Hoffmann, Jessica

    and pharmaceutical products, it will become a high-cost commodity. Therefore it is of great importance to develop a sustainable and marketable process for the conversion of biomass, which is feedstock flexible and energy efficient and offers high conversion efficiency. Only a process like this has the ability...... to produce a drop-in product that is commercially compatible to conventional fuels as wells as has the capability to endure. Furthermore, liquid biofuels in future need to be produced in bulk to meet demand; thus, the challenge becomes one of finding the right process with high feedstock flexibility. One......, fossil fuels still accounted for 87% of global and 81% of EU primary energy consumption. In an effort to reduce the carbon footprint of a continued supply of liquid fuels, processes utilizing biomass in general, and lignocellulosic biomass in particular, are being developed to replace their fossil...

  10. Recent Developments in Biological Hydrogen Production Processes

    Directory of Open Access Journals (Sweden)

    DEBABRATA DAS

    2008-07-01

    Full Text Available Biohydrogen production technology can utilize renewable energy sources like biomass for the generation of hydrogen, the cleanest form of energy for the use of mankind. However, major constraints to the commercialization of these processes include lower hydrogen yields and rates of hydrogen production. To overcome these bottlenecks intensive research work has already been carried out on the advancement of these processes such as the development of genetically modified microorganisms, the improvement of the bioreactor design, molecular engineering of the key enzyme hydrogenases, the development of two stage processes, etc. The present paper explores the recent advancements that have been made till date and also presents the state of the art in molecular strategies to improve the hydrogen production.

  11. Hydrogen production processes; Procedes de production d'hydrogene

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-07-01

    The goals of this first Gedepeon workshop on hydrogen production processes are: to stimulate the information exchange about research programs and research advances in the domain of hydrogen production processes, to indicate the domains of interest of these processes and the potentialities linked with the coupling of a nuclear reactor, to establish the actions of common interest for the CEA, the CNRS, and eventually EDF, that can be funded in the framework of the Gedepeon research group. This document gathers the slides of the 17 presentations given at this workshop and dealing with: the H{sub 2} question and the international research programs (Lucchese P.); the CEA's research program (Lucchese P., Anzieu P.); processes based on the iodine/sulfur cycle: efficiency of a facility - flow-sheets, efficiencies, hard points (Borgard J.M.), R and D about the I/S cycle: Bunsen reaction (Colette S.), R and D about the I/S cycle: the HI/I{sub 2}/H{sub 2}O system (Doizi D.), demonstration loop/chemical engineering (Duhamet J.), materials and corrosion (Terlain A.); other processes under study: the Westinghouse cycle (Eysseric C.), other processes under study at the CEA (UT3, plasma,...) (Lemort F.), database about thermochemical cycles (Abanades S.), Zn/ZnO cycle (Broust F.), H{sub 2} production by cracking, high temperature reforming with carbon trapping (Flamant G.), membrane technology (De Lamare J.); high-temperature electrolysis: SOFC used as electrolyzers (Grastien R.); generic aspects linked with hydrogen production: technical-economical evaluation of processes (Werkoff F.), thermodynamic tools (Neveu P.), the reactor-process coupling (Aujollet P.). (J.S.)

  12. The production process for water penetrated brick

    Institute of Scientific and Technical Information of China (English)

    SunGuofeng

    2005-01-01

    Waste penetrated brick, which is a green building material with good water penetration, high strength, lower firing temperature, lower production cost, good appearance and good structure, can holding ground water lever. This article analysis the production process and related factor for water penetrated brick:proper particle size distribution, proper shaping method, proper press and proper firing can ensure to produce good quality water penetrated brick.

  13. Analysis of S. cerevisiae in Beer Fermentation Process by Electrochemical Method%发酵过程中啤酒酵母生长代谢活性的电化学分析

    Institute of Scientific and Technical Information of China (English)

    冯军; 慈云祥; 牛喜平; 付军; 冯景章; 曹义杰; 袁静

    2001-01-01

    The analysis of S. cerevisiae cell growth in whole beer fermentation process (in 480t fermentor) was performed by an electrochemical method. Result shows that the cell growth and metabolism in fermentation process can be described by the electrochemical method. It was found that the cell electrochemical activity had good linear relationship with cell number in relative growth phase. So this paper provides a rapid acurate analytical method for analyzing microbial growth and metabolism in fermentation process.%首次报道了电化学分析方法在480t啤酒酵母发酵过程中对酵母细胞生长代谢的连续检测。从0代到4代,从满罐到降温结束,跟踪了5代酵母发酵的全过程。研究表明,电化学方法可以描述细胞生长代谢的过程,反应细胞的代谢活性,在相应地细胞生长代谢阶段,细胞的电化学活性与细胞数有良好的线形关系。因此细胞电化学方法为酵母发酵过程提供了一个快速、准确的细胞代谢过程及代谢活性的分析方法。

  14. Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia.

    Science.gov (United States)

    Juvonen, Riikka; Koivula, Teija; Haikara, Auli

    2008-07-15

    The strictly anaerobic brewery contaminants of the genera Pectinatus, Megasphaera, Selenomonas and Zymophilus in the class Clostridia constitute an important group of spoilage bacteria of unpasteurised, packaged beers. The aim of this study was to develop and evaluate group-specific PCR methods to detect and differentiate these bacteria in beer. A group-specific primer pair targeting a 342-bp variable region of the 16S rRNA gene was designed and evaluated in end-point PCR with gel electrophoresis and in real-time PCR with SYBR Green I dye. Significant cross-reactions with DNAs from any of the forty-two brewery-related, non-target microbes or from real brewery samples were not detected in either PCR system. The group-specific end-point and real-time PCR products could be differentiated according to species/genus and spoilage potential using restriction fragment length polymorphism (KpnI, XmnI, BssHII, ScaI) and melting point curve analysis, respectively. In combination with a rapid DNA extraction method, the PCR reactions detected ca 10(0)-10(3) CFU per 25 ml of beer depending on the strain and on the PCR system. The end-point and real-time PCR analysis took 6-7 h and 2-3 h, respectively. Pre-PCR enrichment of beer samples for 1-3 days ensured the detection of even a single cultivable cell. The PCR and cultivation results of real brewery samples were mostly congruent but the PCR methods were occasionally more sensitive. The PCR methods developed allow the detection of all the nine beer-spoilage Pectinatus, Megasphaera, Selenomonas and Zymophilus species in a single reaction and their differentiation below group level and reduce the analysis time for testing of their presence in beer samples by 1-2 days. The methods can be applied for brewery routine quality control and for studying occurrence, diversity and numbers of the strictly anaerobic beer spoilers in the brewing process.

  15. Operationalizing Space Weather Products - Process and Issues

    Science.gov (United States)

    Scro, K. D.; Quigley, S.

    2006-12-01

    Developing and transitioning operational products for any customer base is a complicated process. This is the case for operational space weather products and services for the USAF. This presentation will provide information on the current state of affairs regarding the process required to take an idea from the research field to the real-time application of 24-hour space weather operations support. General principles and specific issues are discussed and will include: customer requirements, organizations in-play, funding, product types, acquisition of engineering and validation data, security classification, version control, and various important changes that occur during the process. The author's viewpoint is as an individual developing space environmental system-impact products for the US Air Force: 1) as a member of its primary research organization (Air Force Research Laboratory), 2) working with its primary space environment technology transition organization (Technology Application Division of the Space and Missile Systems Center, SMC/WXT), and 3) delivering to the primary sponsor/customer of such system-impact products (Air Force Space Command). The experience and focus is obviously on specific military operationalization process and issues, but most of the paradigm may apply to other (commercial) enterprises as well.

  16. The influence of additives on beer stability investigated by EPR spectroscopy

    Science.gov (United States)

    Brezová, Vlasta; Polovka, Martin; Staško, Andrej

    2002-04-01

    In thermally-accelerated aging followed by EPR spectroscopy of beer samples of various stabilities, free radical 4-hydroxy-2,2,6,6-tetramethyl-1-piperidinyloxy (TEMPOL) was shown to be an effective indicator of the breakdown of a sample's stability, comparable to the commonly used spin trapping agent α-phenyl- N- tert-butylnitrone (PBN). Both indicators were then employed to investigate the influence of additives on beer stability. The addition of L-ascorbic acid (ASC) to the beer samples accelerated the radical processes and a lower stability was found. DL-α-tocopherol (α-TOC) did not influence beer stability significantly (probably due to its limited solubility). Na 2SO 3, described as a very effective stabilizer in experiments with the PBN spin trap, was found not to be effective using the TEMPOL indicator. This is probably due to inhibition in the formation of spin adducts or their degradation by Na 2SO 3.

  17. Real-time monitoring of polyurethane production using near-infrared spectroscopy; Produzione di poliuretano : controllo in tempo reale mediante spettroscopia nel vicino infrarosso

    Energy Technology Data Exchange (ETDEWEB)

    Arenaccio, G.A. [Perstorp Analytical, Morena, Rome (Italy); De Thomas, F. A.; Monfre, S.L. [NIRSystems inc., Silver Spring, MD (United States); Hall, J.W. [NIRSystems inc., Toronto, ON (Canada)

    1996-11-01

    A process near-infrared (NIR) spectrophotometer was interfaced directly to a reactor by using a fiber optic bundle interactive immersion probe. This remote sensor configuration enables the production of polyurethanes to be monitored in real-time. A Beer`s Law model was derived for the quantitative determination of isocyanate in the urethane polymerization reaction. Statistical process control was used to observe trends in the polymerization reaction.

  18. Modern control of mineral wool production process

    Directory of Open Access Journals (Sweden)

    Stankov Stanko P.

    2013-01-01

    Full Text Available In this paper, the control of the plant for mineral wool production consisting of a number of the technological units of different sizes and complexity is considered. The application of modern equipment based on PLC (Programmable Logic Controller and SCADA (Supervisory Control And Data Acquisition configuration provides optimal control of technological process. Described supervisory and control system is consisting of a number of units doing decentralized distributed control of technological entities where all possible situation are considered during work of machines and devices, which are installed in electric drive and are protected from technological and electrical accident. Transformer station and diesel engine, raw materials transport and dosage, processes in dome oven, centrifuges, polycondensation (PC chamber, burners, compressor station, binder preparation and dosage, wool cutting, completed panel packing and their transport to storehouse are controlled. Process variables and parameters like as level, flow, velocity, temperature, pressure, etc. are controlled. Control system is doing identification of process states changes, diagnostic and prediction of errors and provides prediction of behavior of control objects when input flows of materials and generates optimal values of control variables due to decreasing downtime and technic - economical requires connected to wool quality to be achieved. Supervisory and control system either eliminates unwanted changes in the production line or restricts them within the allowable limits according to the technology. In this way, the optimization of energy and raw materials consumption and appropriate products quality is achieved, where requirements are satisfied in accordance with process safety and environmental standards. SCADA provides a visual representation of controlled and uncontrolled parts of the technological process, processing alarms and events, monitoring of the changes of relevant

  19. Processing complex graphemes in handwriting production.

    Science.gov (United States)

    Kandel, Sonia; Spinelli, Elsa

    2010-09-01

    Recent studies on handwriting production and neuropsychological data have suggested that orthographic representations are multilevel structures that encode information on letter identity and order, but also on intermediate-grained processing units such as syllables and morphemes. This study on handwriting production examined whether orthographic representations also include a graphemic-processing level. French adults wrote words containing an embedded one-, two-, or three-letter grapheme (e.g., a in clavier, ai in prairie, ain in plainte) on a digitizer. The results for letter duration revealed that the timing of movement processing depends on grapheme length (e.g., the duration of a for one-letter graphemes was shorter than that for two-letter graphemes, which, in turn, was shorter than that for three-letter graphemes). Two- and three-letter graphemes start to be processed before we start to write them. The results therefore revealed that orthographic representations also encode information on grapheme complexity.

  20. Antioxidant properties of differently processed spinach products

    NARCIS (Netherlands)

    Castenmiller, J.J.M.; Linssen, J.P.H.; Heinonen, I.M.; Hopia, A.I.; Schwarz, K.; Hollman, P.C.H.; West, C.E.

    2002-01-01

    The effect of variously processed spinach products (whole-leaf, minced and enzymatically liquefied spinach) on lipid oxidation was determined. In an autoxidative methyl linoleate (MeLo) system the inhibition of hydroperoxide formation, measured by HPLC after three days of oxidation, was in descendin

  1. Syllables as Processing Units in Handwriting Production

    Science.gov (United States)

    Kandel, Sonia; Alvarez, Carlos J.; Vallee, Nathalie

    2006-01-01

    This research focused on the syllable as a processing unit in handwriting. Participants wrote, in uppercase letters, words that had been visually presented. The interletter intervals provide information on the timing of motor production. In Experiment 1, French participants wrote words that shared the initial letters but had different syllable…

  2. The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2014-01-01

    Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration. PMID:24748344

  3. Pharmacokinetics of reduced iso-α-acids in volunteers following clear bottled beer consumption.

    Science.gov (United States)

    Rodda, Luke N; Gerostamoulos, Dimitri; Drummer, Olaf H

    2015-05-01

    Reduced iso-α-acids (reduced IAA) consisting of the rho-, tetrahydro- and hexahydro-IAA groups (RIAA, TIAA and HIAA, respectively) are ingredient congeners specific to beer and generally found in clear and also occasionally green bottled beer. Concentrations of reduced IAA were determined in the blood and urine of five volunteers over 6h following the consumption of small volumes of beer containing each of the reduced IAA. The reduced IAA were absorbed and bioavailable with peak concentrations at 0.5h followed by a drop of generally fivefold by 2h. Preliminary pharmacokinetics of these compounds in humans shows relatively small inter-individual differences and an estimated short half-life varying between ∼38 and 46min for the three groups. Comparison of RIAA analyte ratios within the group indicate that some analytes eliminate relatively faster than others and the formation of metabolite products was observed. Preliminary urine analysis showed only unmodified RIAA analytes were detectable throughout 6h and suggests extensive phase I metabolism of TIAA and HIAA analytes. In authentic forensic casework where clear or green bottled beers are consumed, the identification of reduced IAA groups may provide a novel method to target ingredient congeners consistent with beer ingestion and suggest the type of beer consumed.

  4. Peace Journalism and the news production process

    Directory of Open Access Journals (Sweden)

    Burkhard Bläsi

    2004-07-01

    Full Text Available In recent years various models of „peace journalism“ or „constructive conflict coverage“ have been proposed. These models suggest alternative ways of conflict reporting in order to contribute to processes of de-escalation, peacebuilding and reconciliation instead of escalating, exaggerating or neglecting conflicts. However, these models will remain irrelevant for the practical work of journalists unless they are connected to the reality of today’s media. Therefore it is of great importance to also direct our attention to the news production process. At the same time, studying the factors that influence the production of journalistic reporting in times of conflict and war means learning about the actual preconditions for any effort of constructive conflict coverage. Based on qualitative expert interviews with German journalists, this paper presents a model of the production process of conflict coverage. According to this model, the production process can be described as a complex interaction of six factors: (1 structural aspects of the media, (2 conflict situation on-site, (3 personal features of the individual journalist, (4 the political climate, (5 lobbies, (6 the audience. After presenting the general model and the discussion of its limitations and possible benefits, the influence of the „political climate“ factor is explored in more detail and illustrated with the experience of German journalists in the aftermath of 9/11. The author argues that peace journalism can only attract the critical number of journalists needed for a noticeable change in conflict coverage, if there are realizable suggestions for how to meet the obstacles journalists face in their daily work. The model of influencing factors affecting conflict coverage could be a good starting point for this undertaking, as it enables us, on the one hand, to systematize and specify attempts to implement peace journalism and, on the other hand, to develop a more

  5. Process for biodiesel production from Cryptococcus curvatus.

    Science.gov (United States)

    Thiru, Meikandhan; Sankh, Santosh; Rangaswamy, Vidhya

    2011-11-01

    The objective of the current report is process optimization for economical production of lipids by the well known oleaginous yeast Cryptococcus curvatus and conversion of the lipids to biodiesel. A high cell density fed-batch cultivation on low cost substrate viz. crude glycerol resulted in a dry biomass and oil yield of up to 69 g/L and 48% (w/w), respectively. The process was scaled up easily to 26 L. The oil extraction process was also optimized using environmentally safe solvents. The oil profile indicated a high oleic acid content followed by palmitic acid, stearic acid and linoleic acid. The oil was trans-esterified to biodiesel and thoroughly characterized. This is the first end to end report on production of biodiesel from the C. curvatus oil.

  6. Post-exercise rehydration: Effect of consumption of beer with varying alcohol content on fluid balance after mild dehydration

    Directory of Open Access Journals (Sweden)

    Annemarthe Wijnen

    2016-10-01

    Full Text Available Purpose: The effects of moderate beer consumption after physical activity on rehydration and fluid balance are not completely clear. Therefore, in this study we investigated the effect of beer consumption, with varying alcohol content, on fluid balance after exercise-induced dehydration.Methods: Eleven healthy males were included in this cross over study (age 24.5 ± 4.7 yrs, body weight 75.4 ± 3.3 kg, VO2max 58.3 ± 6.4 mL · kg · min-1. Subjects exercised on a cycle ergometer for 45 min at 60 % of their maximal power output (Wmax until mild dehydration (1 % body mass loss. Thereafter, in random order, one of five experimental beverages was consumed, in an amount equal to 100% of their sweat loss: non-alcoholic beer (0.0 %, low-alcohol beer (2.0 %, full-strength beer (5.0 %, an isotonic sports drink and water. Fluid balance was assessed up till 5 hours after rehydration.Results: After 1 hour, urine production was significantly higher for 5 % beer compared to the isotonic sports drink (299 ± 143 mL vs 105 ± 67 mL; p < 0.01. At the end of the 5 h observation period net fluid balance (NFB was negative for all conditions (p = 0.681, with the poorest fluid retention percentage for 5 % beer (21 % fluid retention and the best percentage for the isotonic sports drink (42 %. Non-alcoholic beer, low-alcoholic beer and water resulted in fluid retention of 36 %, 36 % and 34 % respectively (p = 0.460. Conclusions: There was no difference in NFB between the different beverages. Only a short-lived difference between full-strength beer and the isotonic sports drink in urine output and NFB was observed after mild exercise-induced dehydration. Fluid replacement – either in the form of non-alcoholic beer, low-alcoholic beer, full-strength beer, water or an isotonic sports drink of 100 % of body mass loss was not sufficient to achieve full rehydration. The combination of a moderate amount of beer, with varying alcohol content, enough water or electrolyte

  7. Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

    DEFF Research Database (Denmark)

    Sawadogo-Lingani, H.; Diawara, B.; Traoré, A.S.;

    2008-01-01

    ) and amylase production. An antimicrobial activity was detected for 33.3%, 31.8%, 22.7% and 15.9% of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between...

  8. An Integrated Membrane Process for Butenes Production

    Directory of Open Access Journals (Sweden)

    Leonardo Melone

    2016-11-01

    Full Text Available Iso-butene is an important material for the production of chemicals and polymers. It can take part in various chemical reactions, such as hydrogenation, oxidation and other additions owing to the presence of a reactive double bond. It is usually obtained as a by-product of a petroleum refinery, by Fluidized Catalytic Cracking (FCC of naphtha or gas-oil. However, an interesting alternative to iso-butene production is n-butane dehydroisomerization, which allows the direct conversion of n-butane via dehydrogenation and successive isomerization. In this work, a simulation analysis of an integrated membrane system is proposed for the production and recovery of butenes. The dehydroisomerization of n-butane to iso-butene takes place in a membrane reactor where the hydrogen is removed from the reaction side with a Pd/Ag alloys membrane. Afterwards, the retentate and permeate post-processing is performed in membrane separation units for butenes concentration and recovery. Four different process schemes are developed. The performance of each membrane unit is analyzed by appropriately developed performance maps, to identify the operating conditions windows and the membrane permeation properties required to maximize the recovery of the iso-butene produced. An analysis of integrated systems showed a yield of butenes higher than the other reaction products with high butenes recovery in the gas separation section, with values of molar concentration between 75% and 80%.

  9. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

    Science.gov (United States)

    Soares da Costa, M; Gonçalves, C; Ferreira, A; Ibsen, C; Guedes de Pinho, P; Silva Ferreira, A C

    2004-12-29

    This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones related to the selected descriptors were highlighted, and by using GC-MS techniques it was possible to identify methional and phenylacetaldehyde as being responsible for two odor zones. The quantification of these molecules in samples submitted to forced aging treatments showed that the levels of methional and phenylacetaldehyde are dependent on the temperature of storage. Normal aged beers were also analyzed, and it was observed that these compounds accumulate with time of storage. Furthermore, these molecules were negatively correlated with the aroma quality of beer as evaluated by a sensorial panel. To validate the sensory impact of these substances, a fresh beer was spiked with these molecules and also with trans-2-nonenal, singly and in combination, and the similarity value between samples and the aged beer was then determined. The highest value from the similarity tests was 72% when the three compounds were added simultaneously. The combination of the two Strecker aldehydes increases by 54% the degree of similarity, indicating the key role played by these molecules in the aroma deterioration of beer. Finally, the kinetic parameters, Ea and k, were calculated, and it was observed that the Arrhenius equation described well the temperature dependence of the reaction rate constant. Measuring the concentration of methional and phenylacetaldehyde may provide information about the key steps along the process that most affect the flavor stability of beer, which may be useful in establishing the best storage conditions.

  10. Stabilization of the Traditional Sorghum Beer, “Tchoukoutou” using Rustic Wine-Making Method

    Directory of Open Access Journals (Sweden)

    E.G. Osseyi

    2011-08-01

    Full Text Available Tchoukoutou is an opaque beer produced from red or brown sorghum. This beverage is consumed right after the manufacturing process otherwise the continual and uncontrolled fermentation turns it into an acidic drink unsuitable for consumption after few hours. The present study has combined the traditional brewing method, the rustic "champenoise" method of wine-making and heat treatment to produce a bottled and stabilized drink with a long shelf-life. The chemical analysis of the resulting product displayed pH 3.45±0.15 and an alcohol content of 3.28±0.40%. The sensory evaluation showed aspect and taste similar to those of the traditional brew. The microbiological analyses revealed that no germs survived the heat treatment. The product was kept for 6 months without any noticeable change of the organoleptic attributes.

  11. Research on Networked Rapid Product Development Process

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Today the cycle time of the product develop is requ ir ed to be shortened. At the same time the requirement of the customers becomes mo re and more diverse and complex. The capability of the develop unit is limited b ecause of the existence of heterogeneous systems and distributed environments. I n this paper, we bring forward a new approach to solve the problem in product de velopment process. We also settle part key technologies in it. A great deal of information from all kinds of sources in the distribu...

  12. Effect of selected types of beer on bacteria of the genus Arcobacter.

    Science.gov (United States)

    Šilha, David; Vytřasová, Jarmila; Beňová, Blanka; Moťková, Petra

    2013-04-01

    The genus Arcobacter is related to the well-known human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a model stomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the food processing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. during food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. This is apparently the first study focusing upon the effect of beer on Arcobacter spp.

  13. Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer.

    Science.gov (United States)

    Lancova, K; Hajslova, J; Poustka, J; Krplova, A; Zachariasova, M; Dostalek, P; Sachambula, L

    2008-06-01

    The fate of five Fusarium toxins--deoxynivalenol (DON), sum of 15- and 3-acetyl-deoxynivalenol (ADONs), HT-2 toxin (HT-2) representing the main trichothecenes and zearalenone (ZON) during the malting and brewing processes--was investigated. In addition to these 'free' mycotoxins, the occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) was monitored for the first time in a beer production chain (currently, only DON and ZON are regulated). Two batches of barley, naturally infected and artificially inoculated with Fusarium spp. during the time of flowering, were used as a raw material for processing experiments. A highly sensitive procedure employing high-performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was validated for the analysis of 'free' Fusarium mycotoxins and DON-conjugate in all types of matrices. The method was also able to detect nivalenol (NIV), fusarenon-X (FUS-X) and T-2 toxin (T-2); nevertheless, none of these toxins was found in any of the samples. While steeping of barley grains (the first step in the malting process) apparently reduced Fusarium mycotoxin levels to below their quantification limits (5-10 microg kg(-1)), their successive accumulation occurred during germination. In malt, the content of monitored mycotoxins was higher compared with the original barley. The most significant increase was found for DON-3-Glc. During the brewing process, significant further increases in levels occurred. Concentrations of this 'masked' DON in final beers exceeded 'free' DON, while in malt grists this trichothecene was the most abundant, with the DON/DON-3-Glc ratio being approximately 5:1 in both sample series. When calculating mass balance, no significant changes were observed during brewing for ADONs. The content of DON and ZON slightly decreased by a maximum of 30%. Only traces of HT-2 were detected in some processing intermediates (wort after trub removal and green beer).

  14. Instrumental analysis for differentiation of beers and evaluation of beer ageing

    Science.gov (United States)

    Dreve, Simina; Voica, Cezara; Dragan, Felicia; Georgiu, Monica

    2013-11-01

    A representative selection of 5 different beers commercially available were measured spectrophotometrically in UV-Vis spectral region and by fluorescence spectroscopy, in order to determine qualitative differentiation due to the mainly iso-R-acids (with a five member ring) originating from R-acids present in hops. Minerals and trace elements analysis were also performed by ICP-MS method. The determination of the bitter organic acids in beers and of the content in metallic ions can be used as indicators for differentiation of beers and evaluation of beer ageing.

  15. Continuous squeeze casting process by mass production

    Institute of Scientific and Technical Information of China (English)

    Yun Xia; Rich Jacques

    2006-01-01

    Squeeze casting has become the most competitive casting process in the automotive industry because of its many advantages over high pressure die casting (HPDC). Many squeeze casting R & D and small amount volume making have been implemented around the world, but the mass production control still exists problem. SPX Contech squeeze casting process P2000 successfully achieved the goal of mass production; it includes lower metal turbulence, less gas entrapment, minimum volumetric shrinkage, and thus less porosity. Like other casting processes, however, the quality of squeeze castings is still sensitive to process control and gate and runner design. Casting defects can form in both die-filling and metal solidification phases. The occurrence of casting defects is directly attributed to improper adjustment or lack of control of process parameters including metal filling velocity, temperature, dwell time, cooling pattern, casting design, and etc. This paper presents examples using P2000 techniques to improve part quality in the following areas: runner & gate design, casting & runner layout in the die, squeeze pin application, high thermal conductivityinserts, cooling/heating systems, spray & lubricant techniques,and part stress calculation from shrinkage or displacement prediction after stress relief.

  16. Product assortment and individual decision processes.

    Science.gov (United States)

    Chernev, Alexander

    2003-07-01

    Research presented in this article examines the impact of product assortment on individuals' decisions. Four experiments report converging evidence that the impact of assortment is moderated by the degree to which individuals have articulated attribute preferences, whereby individuals with an articulated ideal point are more likely to prefer larger assortments than individuals without articulated preferences. The data further show that choices made from large assortments are associated with more selective, alternative-based, and confirmatory processing for individuals with articulated preferences and more comprehensive, attribute-based, and comparative processing for those without articulated preferences.

  17. Production of castings by patternless process

    Directory of Open Access Journals (Sweden)

    R. Pastirčák

    2012-01-01

    Full Text Available This paper deals with production of safety inlay for steam locomotive valve by the Patternless Process method. For the moulds creation was used moulding mixtures of II. generation, whereas binder was used a water glass. CNC miller was used for creation of mould cavity. Core was created also by milling into block made of moulding compound. In this article will be presented also making of 3D model, setting of milling tool paths and parameters for milling.

  18. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  19. Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier).

    Science.gov (United States)

    Picariello, Gianluca; Mamone, Gianfranco; Cutignano, Adele; Fontana, Angelo; Zurlo, Lucia; Addeo, Francesco; Ferranti, Pasquale

    2015-04-08

    Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE-free strategies. Overall, 58 different gene products arising from barley, wheat, and yeast (Saccharomyces spp.) were identified in the protein fraction of a representative Weissbier sample analyzed in detail. Analogous to all-barley-malt beers (BMB), barley and wheat Z-type serpins and nonspecific lipid transfer proteins dominated the proteome of Weissbier. Several α-amylase/trypsin inhibitors also survived the harsh brewing conditions. During brewing, hundreds of peptides are released into beer. By liquid chromatography-electrospray tandem mass spectrometry (LC-ESI MS/MS) analysis, we characterized 167 peptides belonging to 44 proteins, including gliadins, hordeins, and high- and low-molecular-weight glutenin subunits. Because of the interference from the overabundant yeast-derived peptides, we identified only a limited number of epitopes potentially triggering celiac disease. However, Weissbier samples contained 374, 372, and 382 ppm gliadin-equivalent peptides, as determined with the competitive G12 ELISA, which is roughly 10-fold higher than a lager BMB (41 ppm), thereby confirming that Weissbier is unsuited for celiacs. Western blot analysis demonstrated that Weissbier also contained large-sized prolamins immunoresponsive to antigliadin IgA antibodies from the pooled sera of celiac patients (n = 4).

  20. Beer spoilage bacteria and hop resistance

    NARCIS (Netherlands)

    Sakamoto, K; Konings, WN

    2003-01-01

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Mega

  1. Amphoteric surfactants: processing, product composition and properties.

    Science.gov (United States)

    Leidreiter, H I; Gruning, B; Kaseborn, D

    1997-10-01

    Cocamidopropyl betaine (CAPB) has been the most important secondary surfactant for personal-cleansing products for a long time. Its excellent toxicological profile is an important reason for its increasing use in oral-care products. Recently it has gained interest for further applications such as household cleaners, dish-washing liquids, and industrial and technical products. Imidazoline-derived amphoterics such as sodium cocoampho-acetate (SCAA) or diacetate play a more minor role than CAPB. Owing to the low irritation potential of the pure surfactant and its good toxicological properties, ampho-acetates have mainly found applications in cosmetics. Their industrial applications have been relatively small. While CAPB has a well-defined chemical structure from a straightforward production process, most imidazoline-derived amphoterics exhibit a complex composition of compounds with different structures. This depends on the production parameters. Improved processing methods have recently led to the commercial availability of well-defined SCAA with low levels of by-products. Modern production processes and the composition of high-purity amphoterics are reviewed. Raw materials and by-products are described, together with their analytical methods. The cosmetic performance, cleansing and foaming power, rheological effects and mildness-enhancing properties of both CAPB and SCAA are compared. La cocamidopropyl-betaine (CAPB) est, depuis longtemps le tensio-actif secondaire le plus important pour les produits d'hygiene personnelle. L'excellent profil toxicologique de la CAPB est certainement une raison majeure de son usage croissant dans les produits de soin buccaux. La CAPB a suscite depuis peu un interet pour des applications supplementaires telles que les nettoyants menagers, les liquides vaisselle, les produits industriels et techniques. Les derives amphoteres de l'imidazoline tels que le cocoampho-acetate de sodium (SCAA) ou le diacetate occupent une place mineure

  2. 强制老化过程中啤酒新鲜度、TBA值以及9种代表性老化物质的相关性研究%Study on the Correlations among Beer Freshness, TBA Values and 9 Typical Aging Compounds during Forced Aging Process

    Institute of Scientific and Technical Information of China (English)

    于佳俊; 王德良; 秦谦; 刘国华; 刘助水; 唐玉竹

    2014-01-01

    研究了啤酒强制老化过程中啤酒新鲜度、TBA值以及9种代表性老化物质的变化趋势和相关性分析。结果表明,强制老化过程中,啤酒新鲜度分数显著降低,TBA值明显升高,9种代表性老化物质含量水平存在差异,并且增长趋势表现不同。Person相关性分析表明,啤酒新鲜度与TBA值、糠醛、2-乙酰呋喃、苯甲醛、5-甲基糠醛、苯乙醛、琥珀酸二乙酯、苯乙酸乙酯、烟酸乙酯和γ-壬内酯含量之间呈不同程度的负相关性。结合相关程度、含量水平以及检测方差,可以选定啤酒新鲜度的感官评价结合糠醛、2-乙酰呋喃、5-甲基糠醛、苯乙醛、烟酸乙酯和γ-壬内酯来评价成品啤酒新鲜程度以及货架期内的风味稳定性,糠醛、烟酸乙酯以及γ-壬内酯作为3个主要的老化物质评价指标。%The changing trend of beer freshness, TBA values and the content of 9 typical aging compounds in beer during forced aging process were investigated and their correlations were analyzed. The results showed that, during forced aging process, the freshness score of beer de-creased significantly, TBA values increased obviously, and the levels and the changing trends of the 9 typical aging compounds were different. Person correlation analysis results indicated that, beer freshness showed negative correlations at different degrees with TBA values and the content of 9 typical aging compounds. Based on the correlation degrees, content levels and the variance of measurement, beer freshness by sensory evalu-ation, furfural, 2-acetyl furan, 5-methyl furfural, benzeneacetaldehyde, ethyl nicotinoate and γ-nonalactone could be used for evaluating beer freshness and beer flavor stability during shelf period. Especially, furfural, ethyl nicotinoate andγ-nonalactone could be used as the three main e-valuation indicators.

  3. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

    DEFF Research Database (Denmark)

    Piddocke, Maya Petrova; kreisz, Stefan; Heldt-Hansen, Hans Peter

    2009-01-01

    resulted in a lower specific growth rate, a longer lag phase before initiation of ethanol production, incomplete sugar utilization, and an increase in the concentrations of ethyl acetate and isoamyl acetate in the final beer. Increasing the gravity by adding maltose syrup as opposed to glucose syrup...... resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer’s yeast metabolism and the influence of the type...... of sugar syrups on the fermentation performance and the flavor profile of the final beer....

  4. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2015-08-01

    The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.

  5. PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium

    Directory of Open Access Journals (Sweden)

    Rahman1

    2004-08-01

    Full Text Available peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-total 11.23%, protein 70.19%, water 5.5% and ash 7.9%. This peptone gave the same effectivity for bacterial growth as that fron commercial Bacto peptone and Yeast extract to support the bacterial growth

  6. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

    Science.gov (United States)

    Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

    2007-05-01

    Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.

  7. Process technology and effects of spallation products: Circuit components, maintenance, and handling

    Energy Technology Data Exchange (ETDEWEB)

    Sigg, B.; Haines, S.J.; Dressler, R.; McManamy, T.

    1996-06-01

    Working Session D included an assessment of the status of the technology and components required to: (1) remove impurities from the liquid metal (mercury or Pb-Bi) target flow loop including the effects of spallation products, (2) provide the flow parameters necessary for target operations, and (3) maintain the target system. A series of brief presentations were made to focus the discussion on these issues. The subjects of these presentations, and presenters were: (1) Spallation products and solubilities - R. Dressler; (2) Spallation products for Pb-Bi - Y. Orlov; (3) Clean/up/impurity removal components - B. Sigg; (4) {open_quotes}Road-Map{close_quotes} and remote handling needs - T. McManamy; (5) Remote handling issues and development - M. Holding. The overall conclusion of this session was that, with the exception of (i) spallation product related processing issues, (ii) helium injection and clean-up, and (iii) specialized remote handling equipment, the technology for all other circuit components (excluding the target itself) exists. Operating systems at the Institute of Physics in Riga, Latvia (O. Lielausis) and at Ben-Gurion University in Beer Shiva, Israel (S. Lesin) have demonstrated that other liquid metal circuit components including pumps, heat exchangers, valves, seals, and piping are readily available and have been reliably used for many years. In the three areas listed above, the designs and analysis are not judged to be mature enough to determine whether and what types of technology development are required. Further design and analysis of the liquid metal target system is therefore needed to define flow circuit processing and remote handling equipment requirements and thereby identify any development needs.

  8. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger.

    Science.gov (United States)

    Lopez, Michel; Edens, Luppo

    2005-10-05

    Chill-haze formation during beer production is known to involve polyphenols that interact with proline-rich proteins. We hypothesized that incubating beer wort with a proline-specific protease would extensively hydrolyze these proline-rich proteins, yielding a peptide fraction that is unable to form a haze. Predigestion of the proline-rich wheat gliadin with different proteases pointed toward a strong haze-suppressing effect by a proline-specific enzyme. This finding was confirmed in small-scale brewing experiments using a recently identified proline-specific protease with an acidic pH optimum. Subsequent pilot plant trials demonstrated that, upon its addition during the fermentation phase of beer brewing, even low levels of this acidic enzyme effectively prevented chill-haze formation in bottled beer. Results of beer foam stability measurements indicated that the enzyme treatment leaves the beer foam almost unaffected. In combination with the enzyme's cost-effectiveness and regulatory status, these preliminary test results seem to favor further industrial development of this enzymatic beer stabilization method.

  9. Power Ultrasound to Process Dairy Products

    Science.gov (United States)

    Bermúdez-Aguirre, Daniela; Barbosa-Cánovas, Gustavo V.

    Conventional methods of pasteurizing milk involve the use of heat regardless of treatment (batch, high temperature short time - HTST or ultra high temperature - UHT sterilization), and the quality of the milk is affected because of the use of high temperatures. Consequences of thermal treatment are a decrease in nutritional properties through the destruction of vitamins or denaturation of proteins, and sometimes the flavor of milk is undesirably changed. These changes are produced at the same time that the goal of the pasteurization process is achieved, which is to have a microbiological safe product, free of pathogenic bacteria, and to reduce the load of deteriorative microorganisms and enzymes, resulting in a product with a longer storage life.

  10. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    1998-01-01

    Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin A by the......Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

  11. Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

    NARCIS (Netherlands)

    Silva, Ana Patricia; Jager, Gerry; Bommel, van Roelien; Zyl, van Hannelize; Voss, Hans Peter; Hogg, Tim; Pintado, Manuela; Graaf, de Cees

    2015-01-01

    Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and

  12. Frogs Sell Beer: The Effects of Beer Advertisements on Adolescent Drinking Knowledge, Attitudes, and Behavior.

    Science.gov (United States)

    Gentile, Douglas A.; Walsh, David A.; Bloomgren, Barry W., Jr.; Atti, Jule A.; Norman, Jessica A.

    This present research reveals how beer advertising affects adolescents' knowledge of beer brands, drinking attitudes, and drinking behaviors. In addition to traditional psychological approaches for measuring media effects on alcohol-related behaviors and attitudes, market research advertising tracking methods were included to permit a clearer and…

  13. Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

    NARCIS (Netherlands)

    Silva, Ana Patricia; Jager, Gerry; Bommel, van Roelien; Zyl, van Hannelize; Voss, Hans Peter; Hogg, Tim; Pintado, Manuela; Graaf, de Cees

    2016-01-01

    Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and

  14. Proteins influencing foam formation in wine and beer: the role of yeast.

    Science.gov (United States)

    Blasco, Lucía; Viñas, Miquel; Villa, Tomás G

    2011-06-01

    This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of mannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, and their molecular masses range from 10 to 200 kDa--characteristics that allow mannoproteins to surround and thus stabilize the gas bubbles of the foam. Both the production and stabilization of foam also depend on other proteins. In wine, these include grape-derived proteins such as vacuolar invertase; in beer, barley-derived proteins, such as LTP1, protein Z, and hordein-derived polypeptides, are even more important in this respect than mannoproteins.

  15. Use of relative risk test to evaluate the influence of the brand on beer acceptability

    Directory of Open Access Journals (Sweden)

    Suzana Maria Della Lucia

    2014-02-01

    Full Text Available The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non-sensory characteristic, on consumers’ acceptance of beer. Eight commercial brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers’ evaluation. One of the brands did not show any influence over the consumers’ response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.

  16. Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.

    Science.gov (United States)

    Van Nierop, Sandra N E; Evans, David E; Axcell, Barry C; Cantrell, Ian C; Rautenbach, Marina

    2004-05-19

    Beer consumers demand satisfactory and consistent foam stability; thus, it is a high priority for brewers. Beer foam is stabilized by the interaction between certain beer proteins, including lipid transfer protein 1 (LTP1), and isomerized hop alpha-acids, but destabilized by lipids. In this study it was shown that the wort boiling temperature during the brewing process was critical in determining the final beer LTP1 content and conformation. LTP1 levels during brewing were measured by an LTP1 ELISA, using antinative barley LTP1 polyclonal antibodies. It was observed that the higher wort boiling temperatures ( approximately 102 degrees C), resulting from low altitude at sea level, reduced the final beer LTP1 level to 2-3 microg/mL, whereas the lower wort boiling temperatures ( approximately 96 degrees C), resulting from higher altitudes (1800 m), produced LTP1 levels between 17 and 35 microg/mL. Low levels of LTP1 in combination with elevated levels of free fatty acids (FFA) resulted in poor foam stability, whereas beer produced with low levels of LTP1 and FFA had satisfactory foam stability. Previous studies indicated the need for LTP1 denaturing to improve its foam stabilizing properties. However, the results presented here show that LTP1 denaturation reduces its ability to act as a binding protein for foam-damaging FFA. These investigations suggest that wort boiling temperature is an important factor in determining the level and conformation of LTP1, thereby favoring satisfactory beer foam stability.

  17. Microbial production of scleroglucan and downstream processing

    Science.gov (United States)

    Castillo, Natalia A.; Valdez, Alejandra L.; Fariña, Julia I.

    2015-01-01

    Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their novel and unique physico-chemical properties as well as varied industrial applications, and many of them are promptly becoming economically competitive. Scleroglucan, a β-1,3-β-1,6-glucan secreted by Sclerotium fungi, exhibits high potential for commercialization and may show different branching frequency, side-chain length, and/or molecular weight depending on the producing strain or culture conditions. Water-solubility, viscosifying ability and wide stability over temperature, pH and salinity make scleroglucan useful for different biotechnological (enhanced oil recovery, food additives, drug delivery, cosmetic and pharmaceutical products, biocompatible materials, etc.), and biomedical (immunoceutical, antitumor, etc.) applications. It can be copiously produced at bioreactor scale under standardized conditions, where a high exopolysaccharide concentration normally governs the process optimization. Operative and nutritional conditions, as well as the incidence of scleroglucan downstream processing will be discussed in this chapter. The relevance of using standardized inocula from selected strains and experiences concerning the intricate scleroglucan scaling-up will be also herein outlined. PMID:26528259

  18. Microbial production of scleroglucan and downstream processing

    Directory of Open Access Journals (Sweden)

    Natalia Alejandra Castillo

    2015-10-01

    Full Text Available Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their novel and unique physico-chemical properties as well as varied industrial applications, and many of them are promptly becoming economically competitive. Scleroglucan, a beta-1,3-beta-1,6-glucan secreted by Sclerotium fungi, exhibits high potential for commercialization and may show different branching frequency, side-chain length and/or molecular weight depending on the producing strain or culture conditions. Water-solubility, viscosifying ability and wide stability over temperature, pH and salinity make scleroglucan useful for different biotechnological (enhanced oil recovery, food additives, drug delivery, cosmetic and pharmaceutical products, biocompatible materials, etc., and biomedical (immunoceutical, antitumor, etc. applications. It can be copiously produced at bioreactor scale under standardized conditions, where a high EPS concentration normally governs the process optimization. Operative and nutritional conditions, as well as the incidence of scleroglucan downstream processing will be discussed in this chapter. The relevance of using standardized inocula from selected strains and experiences concerning the intricate scleroglucan scaling-up will be also herein outlined.

  19. Pinellas Plant facts. [Products, processes, laboratory facilities

    Energy Technology Data Exchange (ETDEWEB)

    1986-09-01

    This plant was built in 1956 in response to a need for the manufacture of neutron generators, a principal component in nuclear weapons. The neutron generators consist of a miniaturized linear ion accelerator assembled with the pulsed electrical power supplies required for its operation. The ion accelerator, or neutron tube, requires ultra clean, high vacuum technology: hermetic seals between glass, ceramic, glass-ceramic, and metal materials: plus high voltage generation and measurement technology. The existence of these capabilities at the Pinellas Plant has led directly to the assignment of the lightning arrester connector, specialty capacitor, vacuum switch, and crystal resonator. Active and reserve batteries and the radioisotopically-powered thermoelectric generator draw on the materials measurement and controls technologies which are required to ensure neutron generator life. A product development and production capability in alumina ceramics, cermet (electrical) feedthroughs, and glass ceramics has become a specialty of the plant; the laboratories monitor the materials and processes used by the plant's commercial suppliers of ferroelectric ceramics. In addition to the manufacturing facility, a production development capability is maintained at the Pinellas Plant.

  20. Applying the 2003 Beers Update to Elderly Medicare Enr...

    Data.gov (United States)

    U.S. Department of Health & Human Services — Applying the 2003 Beers Update to Elderly Medicare Enrollees in the Part D Program Inappropriate prescribing of certain medications known as Beers drugs may be...

  1. PREFERENCES AND BUYING BEHAVIOUR OF STUDENTS ON THE BEER MARKET

    Directory of Open Access Journals (Sweden)

    Karolina Jąder

    2013-09-01

    Full Text Available This paper presents the results of the research conducted in November among 220 students at the University of Life Sciences in Poznań. The aim was study the preferences and buying behaviour of students on the beer market. It shows the place of beer among other alcohols, frequency and place of consumption, as well the place of beer shopping and the criteria of beer purchase. The most popular brands and tastes of beer were researched. Otherwise was analysed preference for beer packaging and promotion effects on students. It was found that beer is the most often chosen alcohol among this group of consumers, and vast majority of them consume it at least once a week. Students often drink beer at home or at friends, and favourite brands are: Lech, Redd’s, Desperados and Żubr.

  2. A novel brewing process via controlled hydrodynamic cavitation

    CERN Document Server

    Albanese, Lorenzo; Meneguzzo, Francesco; Pagliaro, Mario

    2016-01-01

    This paper describes a completely new brewing equipment and process based upon controlled hydrodynamic cavitation, providing significant advantages in terms of lowered capital cost, reduced production time, enhanced energy and production efficiency, food safety, while preserving beer organoleptic qualities. Experiments carried out on real microbrewery volume scale using the new and conventional technology unquestionably confirm the relevance of the new findings. Impacts of these discoveries are potentially far reaching, as beer is the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment the economy and even to local identities.

  3. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-09-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L‑1, reaching 80% and 100% inhibition at 10 mg L‑1 and 50 mg L‑1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

  4. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-01-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry. PMID:27629523

  5. 21 CFR 820.70 - Production and process controls.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Production and process controls. 820.70 Section...) MEDICAL DEVICES QUALITY SYSTEM REGULATION Production and Process Controls § 820.70 Production and process controls. (a) General. Each manufacturer shall develop, conduct, control, and monitor production...

  6. Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344 T during growth in beer.

    Science.gov (United States)

    Pittet, Vanessa; Phister, Trevor G; Ziola, Barry

    2013-01-01

    Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pediococcus claussenii ATCC BAA-344(T) (Pc344-358). Illumina sequencing was used to compare the transcript levels in Pc344-358 growing mid-exponentially in beer to those in nutrient-rich MRS broth. Various operons demonstrated high gene expression in beer, several of which are involved in nutrient acquisition and overcoming the inhibitory effects of hop compounds. As well, genes functioning in cell membrane modification and biosynthesis demonstrated significantly higher transcript levels in Pc344-358 growing in beer. Three plasmids had the majority of their genes showing increased transcript levels in beer, whereas the two cryptic plasmids showed slightly decreased gene expression. Follow-up analysis of plasmid copy number in both growth environments revealed similar trends, where more copies of the three non-cryptic plasmids were found in Pc344-358 growing in beer. Transcriptome sequencing also enabled the addition of several genes to the P. claussenii ATCC BAA-344(T) genome annotation, some of which are putatively transcribed as non-coding RNAs. The sequencing results not only provide the first transcriptome description of a beer-spoilage organism while growing in beer, but they also highlight several targets for future exploration, including genes that may have a role in the general stress response of lactic acid bacteria.

  7. Beer Potomania--An Unusual Cause of Hyponatremia.

    Science.gov (United States)

    Kujubu, Dean A; Khosraviani, Ardeshir

    2015-01-01

    The first case of severe hyponatremia, since referred to as beer potomania, in a heavy beer drinker patient was reported in 1972. Excessive consumption of beer in particular, which has a low solute content, may result in severe hyponatremia. We report a case of severe hyponatremia that occurred in a patient who, owing to his underlying colon cancer, was drinking beer and ingesting little food.

  8. Beer Potomania—An Unusual Cause of Hyponatremia

    OpenAIRE

    Kujubu, Dean A; Khosraviani, Ardeshir

    2015-01-01

    The first case of severe hyponatremia, since referred to as beer potomania, in a heavy beer drinker patient was reported in 1972. Excessive consumption of beer in particular, which has a low solute content, may result in severe hyponatremia. We report a case of severe hyponatremia that occurred in a patient who, owing to his underlying colon cancer, was drinking beer and ingesting little food.

  9. Beer and health: preventive effects of beer components on lifestyle-related diseases.

    Science.gov (United States)

    Kondo, Keiji

    2004-01-01

    It has been demonstrated that the light-to-moderate consumption of alcoholic beverages is associated with significant reductions in all-cause and particularly cardiovascular mortality. While the inverse association between red-wine consumption and cardiovascular risk is globally recognized as the French paradox, many epidemiological studies have concluded that beer and red wine are equally beneficial. Moderate alcohol intake improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether additional health benefits associated with the non-alcohol components in beer may be expected. This article summarizes the results of the latest studies on the health benefits of beer while referring to our recent results, which demonstrate the preventive effects of beer and its components on lifestyle-related diseases. A series of studies using animal models have shown that beer may prevent carcinogenesis and osteoporosis; beer provides plasma with significant protection from oxidative stress; and isohumulones, the bitter substances derived from hops, may prevent and improve obesity and type-2 diabetes, improve lipid metabolism, and suppress atherosclerosis. Further studies are needed to clarify the components in addition to isohumulones that are responsible for these beneficial effects of beer, and the underlying mechanisms must be addressed.

  10. Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories?

    Science.gov (United States)

    Lelièvre-Desmas, Maud; Chollet, Sylvie; Abdi, Hervé; Valentin, Dominique

    2015-10-01

    Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two different categories (top- and bottom-fermented beers) before and after repeated exposure with feedback to beers from these categories. We found that participants learned to identify the category membership of beers to which they have been exposed but were unable to generalize their learning to other beers. A retrospective verbal protocol questionnaire administrated at the end of the experiment indicates that contrary to what was suggested in the wine literature, prototype extraction is probably not the only mechanism implicated in category learning of foods and beverages. Exemplar-similarity and feature-frequency models might provide a better account of the course of learning of the categorization task studied.

  11. [Optimization of the pertussis vaccine production process].

    Science.gov (United States)

    Germán Santiago, J; Zamora, N; de la Rosa, E; Alba Carrión, C; Padrón, P; Hernández, M; Betancourt, M; Moretti, N

    1995-01-01

    The production of Pertussis Vaccine was reevaluated at the Instituto Nacional de Higiene "Rafael Rangel" in order to optimise it in terms of vaccine yield, potency, specific toxicity and efficiency (cost per doses). Four different processes, using two culture media (Cohen-Wheeler and Fermentación Glutamato Prolina-1) and two types of bioreactors (25 L Fermentador Caracas and a 450 L industrial fermentor) were compared. Runs were started from freeze-dried strains (134 or 509) and continued until the obtention of the maximal yield. It was found that the combination Fermentación Glutamato Prolina-1/industrial fermentor, shortened the process to 40 hours while consistently yielding a vaccine of higher potency (7.91 +/- 2.56 IU/human dose) and lower specific toxicity in a mice bioassay. In addition, the physical aspect of the preparation was rather homogeneous and free of dark aggregates. Most importantly, the biomass yield more than doubled those of the Fermentador Caracas using the two different media and that in the industrial fermentor with the Cohen-Wheeler medium. Therefore, the cost per doses was substantially decreased.

  12. Process performance and product quality in an integrated continuous antibody production process.

    Science.gov (United States)

    Karst, Daniel J; Steinebach, Fabian; Soos, Miroslav; Morbidelli, Massimo

    2017-02-01

    Continuous manufacturing is currently being seriously considered in the biopharmaceutical industry as the possible new paradigm for producing therapeutic proteins, due to production cost and product quality related benefits. In this study, a monoclonal antibody producing CHO cell line was cultured in perfusion mode and connected to a continuous affinity capture step. The reliable and stable integration of the two systems was enabled by suitable control loops, regulating the continuous volumetric flow and adapting the operating conditions of the capture process. For the latter, an at-line HPLC measurement of the harvest concentration subsequent to the bioreactor was combined with a mechanistic model of the capture chromatographic unit. Thereby, optimal buffer consumption and productivity throughout the process was realized while always maintaining a yield above the target value of 99%. Stable operation was achieved at three consecutive viable cell density set points (20, 60, and 40 × 10(6) cells/mL), together with consistent product quality in terms of aggregates, fragments, charge isoforms, and N-linked glycosylation. In addition, different values for these product quality attributes such as N-linked glycosylation, charge variants, and aggregate content were measured at the different steady states. As expected, the amount of released DNA and HCP was significantly reduced by the capture step for all considered upstream operating conditions. This study is exemplary for the potential of enhancing product quality control and modulation by integrated continuous manufacturing. Biotechnol. Bioeng. 2017;114: 298-307. © 2016 Wiley Periodicals, Inc.

  13. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

    Science.gov (United States)

    Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

    2014-06-01

    The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

  14. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldo

  15. Structuring user-centred product development processes

    NARCIS (Netherlands)

    Hoolhorst, F.W.B.

    2012-01-01

    Within the last decades, product development industry has found itself facing a general increase in product use problems. These problems originate from a mismatch between the actual functionality that the product provides and the afforded product-user interaction versus the user’s expectations regar

  16. Agronomic performance and beer quality assessment of twenty hop cultivars grown in Central Italy

    Directory of Open Access Journals (Sweden)

    Francesco Rossini

    2016-08-01

    Full Text Available Hop market and beer industry have always been of secondary relevance in Italy as compared to grape and wine sector. Hence, hop cultivars and the information for growing hops have been generated almost entirely from the major hop production countries. Identifying cultivars that perform well in Mediterranean environments is therefore essential to successfully start hop cultivation and breeding activity in this new growing region. To evaluate the intraspecific diversity of hop in Central Italy, 20 female hop genotypes with different origin were screened during three growing seasons (2013-2015 in an experimental hop yard. Cones yield, plant height and crop phenology were evaluated to determine which cultivars were best suited to the Mediterranean climate. Moreover, given the rising interest for the development of local beers with distinguishing aroma, a sensory analysis was performed and beers flavoured with locally produced and imported cones were compared. A significant diversity among cultivars was found for all parameters investigated. The results indicated that weather condition during flowering and development of cones markedly affected yield and plant height. Cones yield was negatively correlated with thermal time (r=–0.5, P<0.05 to harvest and positively with plant height (r=0.56, P<0.05. Cascade, Hallertauer Magnum, Hersbrucker Spat and Yeoman showed the best adaptability to the Mediterranean growing conditions as they were the top-performing cultivars across the three years. Sensory analysis evidenced the importance of cultivar selection as determining factor for flavouring properties of beers. In general, results showed that the origin of cones strongly affected the mouth feel of beers. More complex and appreciated aroma profiles were identified for beers flavoured with local cones than those hopped with commercial products.

  17. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  18. 液体静高压处理啤酒研究进展%Progress in High Hydrostatic Pressure Treatment of Beer

    Institute of Scientific and Technical Information of China (English)

    杨东升; 罗先群; 王新广

    2015-01-01

    High hydrostatic pressure (HHP), also known as High pressure processing (HPP), is an alternative for pasteurization of beer as a method of nonthermal preservation. Both HHP and heat treatments gave the same microbial inactivation through microbiological analyses. It had been revealed that chemical constituents of both beer samples had not been affected by HHP and heat treatments. HHP treatment of beer en-riched the beer foaming, enhanced the beer colloid stability. HHP could be an alternative of low temperature storage for removal of unwanted haze. The flavor compounds in HHP-treated samples such as higher alcohol, ester, bitterness were similar to controls, while diacetyl changed under different pressure levels. HHP are suitable for the nonthermal pasteurization of beer before filling. The techniques include:pressurize the chamber→hold under pressure→depressurize the chamber. The application of HHP treatment of beer industry is difficult due to the limited production capacity of equipment and batch operation. The semi-continuous and continuous process modes are the direction of researching for the HHP application in beer industry.%液体静高压(HHP)是一种可以在啤酒生产中代替巴斯德灭菌的非加热保藏方法。微生物学实验分析证实,HHP处理有着与热处理相当的灭菌效果。HHP处理未对啤酒样品的主要化学成分产生影响,同时可以丰富啤酒泡沫,提高啤酒胶体稳定性,能够代替激冷方法去除啤酒中的冷浑浊物。经HHP处理后的啤酒风味物质如高级醇、酯类、苦味质等与样品值相近,双乙酰随着压力变化会发生不同变化。HHP适合于灌装前进行冷灭菌处理,处理啤酒工艺分为“升压→动态保压→卸压”3个过程。HHP设备在工业上的应用主要以间歇工艺为主,单台设备生产能力较小,制约了其在啤酒生产中的推广应用。正在研究中的半连续式及连续式的HHP设备是应用于啤酒生产的方向。

  19. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

    Science.gov (United States)

    Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

    2016-04-15

    Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested.

  20. Atmospheric Processing Module for Mars Propellant Production

    Science.gov (United States)

    Muscatello, A.; Devor, R.; Captain, J.

    2014-01-01

    The multi-NASA center Mars Atmosphere and Regolith COllector/PrOcessor for Lander Operations (MARCO POLO) project was established to build and demonstrate a methaneoxygen propellant production system in a Mars analog environment. Work at the Kennedy Space Center (KSC) Applied Chemistry Laboratory is focused on the Atmospheric Processing Module (APM). The purpose of the APM is to freeze carbon dioxide from a simulated Martian atmosphere containing the minor components nitrogen, argon, carbon monoxide, and water vapor at Martian pressures (approx. 8 torr) by using dual cryocoolers with alternating cycles of freezing and sublimation. The resulting pressurized CO(sub 2) is fed to a methanation subsystem where it is catalytically combined with hydrogen in a Sabatier reactor supplied by the Johnson Space Center (JSC) to make methane and water vapor. We first used a simplified once-through setup and later employed a H(sub 2)CO(sub 2) recycling system to improve process efficiency. This presentation and paper will cover (1) the design and selection of major hardware items, such as the cryocoolers, pumps, tanks, chillers, and membrane separators, (2) the determination of the optimal cold head design and flow rates needed to meet the collection requirement of 88 g CO(sub 2) hr for 14 hr, (3) the testing of the CO(sub 2) freezer subsystem, and (4) the integration and testing of the two subsystems to verify the desired production rate of 31.7 g CH(sub 4) hr and 71.3 g H(sub 2)O hr along with verification of their purity. The resulting 2.22 kg of CH(sub 2)O(sub 2) propellant per 14 hr day (including O(sub 2) from electrolysis of water recovered from regolith, which also supplies the H(sub 2) for methanation) is of the scale needed for a Mars Sample Return mission. In addition, the significance of the project to NASAs new Mars exploration plans will be discussed.

  1. Writing in dyslexia: product and process.

    Science.gov (United States)

    Morken, Frøydis; Helland, Turid

    2013-08-01

    Research on dyslexia has largely centred on reading. The aim of this study was to assess the writing of 13 children with and 28 without dyslexia at age 11 years. A programme for keystroke logging was used to allow recording of typing activity as the children performed a sentence dictation task. Five sentences were read aloud twice each. The task was to type the sentence as correctly as possible, with no time constraints. The data were analysed from a product (spelling, grammar and semantics) and process (transcription fluency and revisions) perspective, using repeated measures ANOVA and t-tests to investigate group differences. Furthermore, the data were correlated with measures of rapid automatic naming and working memory. Results showed that the group with dyslexia revised their texts as much as the typical group, but they used more time, and the result was poorer. Moreover, rapid automatic naming correlated with transcription fluency, and working memory correlated with the number of semantic errors. This shows that dyslexia is generally not an issue of effort and that cognitive skills that are known to be important for reading also affect writing.

  2. Learning and improvement in product innovation processes: Enabling behaviors

    NARCIS (Netherlands)

    Gieskes, José F.B.; Langenberg, Ilse

    2001-01-01

    Product Innovation is described as a continuous and cross-functional process involving all stages in the product life cycle. This approach gives way to study product innovation processes from a continuous improvement and learning viewpoint. The Continuous Improvement in the global product MAnagement

  3. Process and product-oriented environmental policy

    DEFF Research Database (Denmark)

    Smink, Carla Kornelia; Nielsen, Eskild Holm; Jørgensen, Tine Herreborg

    2003-01-01

    The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa.......The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa....

  4. The role of lager beer yeast in oxidative stability of model beer

    DEFF Research Database (Denmark)

    Berner, Torben Sune; Arneborg, Nils

    2012-01-01

    AIMS: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. METHODS AND RESULTS: Screening of 21 lager brewing yeast strains against diamide and paraquat showed...... that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced...... in the model beers. CONCLUSIONS: A more oxidative stable beer is not obtained by a more-oxidative-stress-tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less-oxidative-stress-tolerant strain, exhibiting a higher iron uptake. SIGNIFICANCE AND IMPACT...

  5. Situational Process Improvement in Software Product Management

    NARCIS (Netherlands)

    Bekkers, W.J.

    2012-01-01

    Product management has become an essential strategic practice in most companies. This is increasingly more so in the software domain. Here organizations are rapidly evolving their products, have to deal with thousands of requirements, large numbers of stakeholders, and the alignment between products

  6. 啤酒风味麦芽汁饮料的研制%Development of wort beverage with beer flavor

    Institute of Scientific and Technical Information of China (English)

    庄仲荫; 周建新; 陈普英

    2012-01-01

    Nowadays, healthy and environmental protection become trends of food and beverage development. The requirement of non-alcohol beverage is increasing rapidly due to the prohibition of Drunk-driving by law. Therefore, non-alcohol beer returned to the market and some beer substitutions appeared. This study is base on the beer production technology. In the trial, natural wort was used, to produce brand new non-alcohol carbonated wort beverage with appropriate beer flavors. It meets the needs of beer consumers, and it has malty flavor, flesh style, unique taste, and rich nutrition. Orthogonal tests and pilot trials were applied to optimize the recipe. Meanwhile the issues of precipitate, bitterness and mouth feel were solved. The recommended process of wort beverage with beer flavors saves energy and cost since it requires no fermentation process and equipments. It is a highly practical and efficient technique, meeting the developing trend of low carbon economy and environmental protection.%近年来,"健康、环保"逐渐成为食品饮料市场的发展趋势。2010年,中国政府立法严惩酒后驾驶和醉酒驾驶,消费者对无酒精饮料的需求急剧增加,无醇啤酒再度回到人们的视野,并且开始出现了啤酒的替代产品。论文以啤酒麦芽汁制造技术为基础,使用天然麦芽汁,添加适当的风味物质,生产出不含酒精、同时又具有啤酒风味的含碳酸麦芽汁饮料。产品在满足人们享受啤酒美味的需求的同时,更具有麦香浓郁、风格清新、口感独特、营养丰富的特点。实验采用了正交测试的方法,通过多次口味和风味测试,确定了麦芽汁的最优配方,同时成功解决了麦汁后期沉淀、辅助物料苦味、杀口感等问题。论文介绍的啤酒风味麦芽汁饮料生产技术,无需经过发酵,节约能源与设备的投入成本,符合低碳、环保的理念,具有良好的经济效益。

  7. Bioreactor and process design for biohydrogen production.

    Science.gov (United States)

    Show, Kuan-Yeow; Lee, Duu-Jong; Chang, Jo-Shu

    2011-09-01

    Biohydrogen is regarded as an attractive future clean energy carrier due to its high energy content and environmental-friendly conversion. It has the potential for renewable biofuel to replace current hydrogen production which rely heavily on fossil fuels. While biohydrogen production is still in the early stage of development, there have been a variety of laboratory- and pilot-scale systems developed with promising potential. This work presents a review of advances in bioreactor and bioprocess design for biohydrogen production. The state-of-the art of biohydrogen production is discussed emphasizing on production pathways, factors affecting biohydrogen production, as well as bioreactor configuration and operation. Challenges and prospects of biohydrogen production are also outlined.

  8. [Some features of teenage beer alcoholism combined with hashish addiction].

    Science.gov (United States)

    Pogosov, A V; Anosova, E V

    2010-01-01

    Sixty male teenagers with beer alcoholism combined with hashish addiction were examined. The beer consumption was promoted by drinking customs existing in the microsociety, curiosity, pressure of other people, the existing opinion on harmlessness of beer and its availability. In all cases, subjects began to use hashish after the development of beer alcoholism. Peculiarities of combined pathologies were as follows: one disease (beer alcoholism) created conditions for the development of another one (hashish addiction); the polymorphism of clinical symptoms (the syndrome of addiction included symptoms of both diseases); reciprocity of these diseases. Psychosensory disorders played a central role in clinical presentations of mixed intoxication. There was the increase of tolerance to hashish while the amount of consumed beer remained stable. Symptoms characteristic of dependence of both psychoactive substances were present in the clinical presentations of the syndrome. Mental disorders (dysphoric signs) were observed more frequently in the abstinent syndrome in the combined beer and hashish reception. Personality changes in teenagers promoted criminal activity.

  9. Tracing the origin of beer samples by NMR and chemometrics: Trappist beers as a case study.

    Science.gov (United States)

    Mannina, Luisa; Marini, Federico; Antiochia, Riccarda; Cesa, Stefania; Magrì, Antonio; Capitani, Donatella; Sobolev, Anatoly P

    2016-10-01

    An NMR and chemometric analytical approach to classify beers according to their brand identity was developed within the European TRACE project (FP6-2003-FOOD-2-A, contract number: 0060942). Rochefort 8 Trappist beers (47 samples), other Trappist beers (76 samples) and non-Trappist beers (110 samples) were analyzed by (1) H NMR spectroscopy. Selected NMR signals were measured and used to build classification models. Three different classification problems were identified, namely Trappist versus non-Trappist, Rochefort versus Non-Rochefort, and Rochefort 8 versus non-Rochefort 8. In all the three cases, both a discriminant and a modeling approaches were followed, using partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogies (SIMCA), respectively, leading to very high classification accuracy as evaluated by external validation. Information regarding chemical composition was also obtained: Trappist beers contain a higher amount of formic and pyruvic acids and a lower amount of acetic acid and alanine with respect to non-Trappist ones. Rochefort beers turned out to have also a higher content of propanol and isopentanol with respect to non-Rochefort samples. Finally, Rochefort 8, shows the highest content of pyruvic acid and the lowest content of gallic, fumaric, acetic acids, adenosine, uridine, 2-phenylethanol, GABA, and alanine.

  10. Operational impact of product variety in the process industry

    DEFF Research Database (Denmark)

    Moseley, Alexandria Lee; Hvam, Lars; Herbert-Hansen, Zaza Nadja Lee

    2016-01-01

    to quantify the impact of longer runs on productivity . In testing the hypothesis that longer runs lead to higher productivity, the results show that the number of variants in itself is not a sufficient parameter to explain the variation in production performance; rather, the different types of product......The purpose of this research article is to examine the impact of product variety on production performance in the process industry. As the number of product variants sold by a process company typically impacts the run length, production data from a mineral wool insulation manufacturer is analyzed...... variants and their production sequence must also be considered. Based on the findings, a method for quantifying the production cost of product variety in the process industry is developed, add ing to the literature a rich case howcasing factors which influence production performance and the impact...

  11. Beer's law in semiconductor quantum dots

    CERN Document Server

    Adamashvili, G T

    2010-01-01

    The propagation of a coherent optical linear wave in an ensemble of semiconductor quantum dots is considered. It is shown that a distribution of transition dipole moments of the quantum dots changes significantly the polarization and Beer's absorption length of the ensemble of quantum dots. Explicit analytical expressions for these quantities are presented.

  12. The primary demand for beer in the Netherlands; an application of ARMAX model specification

    NARCIS (Netherlands)

    Ph.H.B.F. Franses (Philip Hans)

    1991-01-01

    textabstractThe central issue in the application of econometric and time series analysis (ETS) to market response models is the model-building process. The author proposes a specification strategy for ETS modeling and applies it to the primary demand for beer in The Netherlands.

  13. Plasma processing methods for hydrogen production

    Science.gov (United States)

    Mizeraczyk, Jerzy; Jasiński, Mariusz

    2016-08-01

    In the future a transfer from the fossil fuel-based economy to hydrogen-based economy is expected. Therefore the development of systems for efficient H2 production becomes important. The several conventional methods of mass-scale (or central) H2 production (methane, natural gas and higher hydrocarbons reforming, coal gasification reforming) are well developed and their costs of H2 production are acceptable. However, due to the H2 transport and storage problems the small-scale (distributed) technologies for H2 production are demanded. However, these new technologies have to meet the requirement of producing H2 at a production cost of (1-2)/kg(H2) (or 60 g(H2)/kWh) by 2020 (the U.S. Department of Energy's target). Recently several plasma methods have been proposed for the small-scale H2 production. The most promising plasmas for this purpose seems to be those generated by gliding, plasmatron and nozzle arcs, and microwave discharges. In this paper plasma methods proposed for H2 production are briefly described and critically evaluated from the view point of H2 production efficiency. The paper is aiming at answering a question if any plasma method for the small-scale H2 production approaches such challenges as the production energy yield of 60 g(H2)/kWh, high production rate, high reliability and low investment cost. Contribution to the topical issue "6th Central European Symposium on Plasma Chemistry (CESPC-6)", edited by Nicolas Gherardi, Ester Marotta and Cristina Paradisi

  14. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Science.gov (United States)

    2009-01-01

    Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). Use of antimicrobial compounds (e.g., hop-compounds, Penicillin) by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM) used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed. PMID:19735560

  15. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Directory of Open Access Journals (Sweden)

    Ziola Barry

    2009-09-01

    Full Text Available Abstract Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol. Use of antimicrobial compounds (e.g., hop-compounds, Penicillin by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  16. Knowledge Management in Set Based Lean Product Development Process

    OpenAIRE

    Furian, Robert; Lacroix, Frank,; STOKIC, DRAGAN; Correia, Ana; Grama, Cristina; Faltus, Stefan; Maksimovic, Maksim; Grote, Karl-Heinrich; Beyer, Christiane

    2012-01-01

    Part 2: Design, Manufacturing and Production Management; International audience; The objective of the research is to examine and develop new methods and tools for management of knowledge in Lean Product development. Lean Product development attempts to apply lean philosophy and principles within product development process. Special emphasis is given to the so-called Set Based Lean Design principles. Such product development process requires innovative methodologies and tools for capturing, re...

  17. Innovative Processes and Products for Mass Customization

    DEFF Research Database (Denmark)

    Blecker, Thorsten; Edwards, Kasper; Hvam, Lars

    simultaneously keeping costs and delivery times low following the approach of mass customization. But the majority of the SMEs with product platforms cannot afford to develop an individual product configurator. Therefore they have a large demand for a more cost-effective and flexible product configuration......This paper describes the solution developed in the KoViP project and presents the results of introducing this solution in the scope of a pilot project. The idea of the KoViP project targets SMEs of the German machine and plant manufacturing, which are forced to produce customized products whilst...... solution. The first part of the paper describes the product configuration software and service platform KoViP, developed by the CAD software provider ISD, Dortmund, in cooperation with the ITM chair of the University of Bochum and funded by the EU and the federal state of North Rhine-Westphalia. The main...

  18. Process simulation for advanced composites production

    Energy Technology Data Exchange (ETDEWEB)

    Allendorf, M.D.; Ferko, S.M.; Griffiths, S. [Sandia National Labs., Livermore, CA (United States)] [and others

    1997-04-01

    The objective of this project is to improve the efficiency and lower the cost of chemical vapor deposition (CVD) processes used to manufacture advanced ceramics by providing the physical and chemical understanding necessary to optimize and control these processes. Project deliverables include: numerical process models; databases of thermodynamic and kinetic information related to the deposition process; and process sensors and software algorithms that can be used for process control. Target manufacturing techniques include CVD fiber coating technologies (used to deposit interfacial coatings on continuous fiber ceramic preforms), chemical vapor infiltration, thin-film deposition processes used in the glass industry, and coating techniques used to deposit wear-, abrasion-, and corrosion-resistant coatings for use in the pulp and paper, metals processing, and aluminum industries.

  19. Powder-Metallurgy Process And Product

    Science.gov (United States)

    Paris, Henry G.

    1988-01-01

    Rapid-solidification processing yields alloys with improved properties. Study undertaken to extend favorable property combinations of I/M 2XXX alloys through recently developed technique of rapid-solidification processing using powder metallurgy(P/M). Rapid-solidification processing involves impingement of molten metal stream onto rapidly-spinning chill block or through gas medium using gas atomization technique.

  20. Hydrogen in the Methanol Production Process

    Science.gov (United States)

    Kralj, Anita Kovac; Glavic, Peter

    2006-01-01

    Hydrogen is a very important industrial gas in chemical processes. It is very volatile; therefore, it can escape from the process units and its mass balance is not always correct. In many industrial processes where hydrogen is reacted, kinetics are often related to hydrogen pressure. The right thermodynamic properties of hydrogen can be found for…

  1. Process for the Production of Radioactive Substances

    Science.gov (United States)

    Fermi, Enrico; Amaldi, Edoardo; Pontecorvo, Bruno; Rasetti, Franco; Segré, Emilio

    neutroni (Method for increasing the efficiency of the processes for the production of artificial radioactivities by neutron bombardment), was submitted in Italy just after the achievement (on October 22, 1934) of the first experimental results, and later extended to U.S.A. and other countries. The intriguing story about this Patent (seemingly without reference to its content), which resulted to be of fundamental relevance for the subsequent development of the atomic energy, is well described in the literature.2 The reference article3 for the material here contained is of February 15, 1935, to which we refer the reader for further details. However, at least in part, specific results discussed here are somewhat different from those in the article mentioned.

  2. Biotechnological Processes in Microbial Amylase Production

    Directory of Open Access Journals (Sweden)

    Subash C. B. Gopinath

    2017-01-01

    Full Text Available Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produced mainly from microbial sources and is used in many industries. Industrial sectors with top-down and bottom-up approaches are currently focusing on improving microbial amylase production levels by implementing bioengineering technologies. The further support of energy consumption studies, such as those on thermodynamics, pinch technology, and environment-friendly technologies, has hastened the large-scale production of the enzyme. Herein, the importance of microbial (bacteria and fungi amylase is discussed along with its production methods from the laboratory to industrial scales.

  3. Process simulation and economical evaluation of enzymatic biodiesel production plant.

    Science.gov (United States)

    Sotoft, Lene Fjerbaek; Rong, Ben-Guang; Christensen, Knud V; Norddahl, Birgir

    2010-07-01

    Process simulation and economical evaluation of an enzymatic biodiesel production plant has been carried out. Enzymatic biodiesel production from high quality rapeseed oil and methanol has been investigated for solvent free and cosolvent production processes. Several scenarios have been investigated with different production scales (8 and 200 mio. kg biodiesel/year) and enzyme price. The cosolvent production process is found to be most expensive and is not a viable choice, while the solvent free process is viable for the larger scale production of 200 mio. kg biodiesel/year with the current enzyme price. With the suggested enzyme price of the future, both the small and large scale solvent free production proved viable. The product price was estimated to be 0.73-1.49 euro/kg biodiesel with the current enzyme price and 0.05-0.75 euro/kg with the enzyme price of the future for solvent free process.

  4. New Vistas in Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Zhang, Lei; Babi, Deenesh Kavi; Gani, Rafiqul

    2016-01-01

    Design of chemicals-based products is broadly classified into those that are process centered and those that are product centered. In this article, the designs of both classes of products are reviewed from a process systems point of view; developments related to the design of the chemical product......, its corresponding process, and its integration are highlighted. Although significant advances have been made in the development of systematic model-based techniques for process design (also for optimization, operation, and control), much work is needed to reach the same level for product design....... Timeline diagrams illustrating key contributions in product design, process design, and integrated product-process design are presented. The search for novel, innovative, and sustainable solutions must be matched by consideration of issues related to the multidisciplinary nature of problems, the lack...

  5. 9 CFR 318.306 - Processing and production records.

    Science.gov (United States)

    2010-01-01

    ....306 Section 318.306 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Canning and Canned Products § 318.306 Processing and production records. At least the following processing... the first can enters and the time the last can exits the retort. The retort or reel speed shall...

  6. A Prevalidation of the Product-Process Matrix

    Science.gov (United States)

    Ashenbaum, Bryan

    2013-01-01

    A major challenge for instructors of supply chain and operations management (SCOM) courses is to help students who have never seen a production floor visualize concepts, such as the product-process matrix from standard introductory SCOM texts. This article presents a classroom exercise, which "prevalidates" the product-process matrix.…

  7. Development of DNA markers associated with beer foam stability for barley breeding.

    Science.gov (United States)

    Iimure, Takashi; Kihara, Makoto; Ichikawa, Seiichiro; Ito, Kazutoshi; Takeda, Kazuyoshi; Sato, Kazuhiro

    2011-01-01

    Traits conferring brewing quality are important objectives in malting barley breeding. Beer foam stability is one of the more difficult traits to evaluate due to the requirement for a relatively large amount of grain to be malted and then the experimental costs for subsequent brewing trials. Consequently, foam stability tends to be evaluated with only advanced lines in the final stages of the breeding process. To simplify the evaluation and selection for this trait, efficient DNA makers were developed in this study. Previous studies have suggested that the level of both of the foam-associated proteins Z4 and Z7 were possible factors that influenced beer foam stability. To confirm the relationship between levels of these proteins in beer and foam stability, 24 beer samples prepared from malt made from 10 barley cultivars, were examined. Regression analyses suggested that beer proteins Z4 and Z7 could be positive and negative markers for beer foam stability, respectively. To develop DNA markers associated with contents of proteins Z4 and Z7 in barley grain, nucleotide sequence polymorphisms in barley cultivars in the upstream region of the translation initiation codon, where the promoter region might be located were compared. As a result, 5 and 23 nucleotide sequence polymorphisms were detected in protein Z4 and protein Z7, respectively. By using these polymorphisms, cleaved amplified polymorphic sequence (CAPS) markers were developed. The CAPS markers for proteins Z4 and Z7 were applied to classify the barley grain content of 23 barley cultivars into two protein Z4 (pZ4-H and pZ4-L) and three protein Z7 (the pZ7-H, pZ7-L and pZ7-L2) haplotypes, respectively. Barley cultivars with pZ4-H showed significantly higher levels of protein Z4 in grain, and those with pZ7-L and pZ7-L2 showed significantly lower levels of protein Z7 in grain. Beer foam stability in the cultivars with pZ4-H and pZ7-L was significantly higher than that with pZ4-L and pZ7-H, respectively. Our

  8. PROCESS AND PRODUCT QUALITY ASSURANCE MEASURES IN CMMI

    Directory of Open Access Journals (Sweden)

    Mahmoud Khraiwesh

    2014-10-01

    Full Text Available Process and product quality assurance are very important aspects in development of software. Process and product quality assurance monitor the software engineering processes and methods to ensure quality. It is the process of confirming and verifying that whether services and products meet the customer expectation or not. This research will identify general measures for the specific goals and its specific practices of Process and Product Quality Assurance Process Area in Capability Maturity Model Integration (CMMI. CMMI is developed by Software Engineering Institute (SEI in Carnegie Mellon University in USA. CMMI is a framework for assessment and improvement of computer information systems. The procedure we used to determine the measures is to apply the Goal Questions Metrics (GQM approach to the two specific goals and its four specific practices of Process and Product Quality Assurance Process Area in CMMI.

  9. Evolutionary optimization of production materials workflow processes

    DEFF Research Database (Denmark)

    Herbert, Luke Thomas; Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2014-01-01

    of the BPMN language, we employ an evolutionary algorithm where stochastic model checking is used as a fitness function to determine the degree of improvement of candidate processes derived from the original process through mutation and cross-over operations. We illustrate this technique using a case study...

  10. Losing the Product in the Process.

    Science.gov (United States)

    Baines, Lawrence; Baines, Coleen; Kunkel, Anthony; Stanley, Gregory Kent

    1999-01-01

    Describes three basic variations on the process approach to teaching writing witnessed while observing over 300 secondary English teachers: the "classic" process approach, the "antigrammarian" approach, and the "five paragraph" approach. Argues that the idea of error must be allowed back into the classroom, and that lockstep allegiance to a set of…

  11. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  12. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts.

    Science.gov (United States)

    Gallone, Brigida; Steensels, Jan; Prahl, Troels; Soriaga, Leah; Saels, Veerle; Herrera-Malaver, Beatriz; Merlevede, Adriaan; Roncoroni, Miguel; Voordeckers, Karin; Miraglia, Loren; Teiling, Clotilde; Steffy, Brian; Taylor, Maryann; Schwartz, Ariel; Richardson, Toby; White, Christopher; Baele, Guy; Maere, Steven; Verstrepen, Kevin J

    2016-09-01

    Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection and where the plethora of industrial strains originates from. Here, we present the genomes and phenomes of 157 industrial Saccharomyces cerevisiae yeasts. Our analyses reveal that today's industrial yeasts can be divided into five sublineages that are genetically and phenotypically separated from wild strains and originate from only a few ancestors through complex patterns of domestication and local divergence. Large-scale phenotyping and genome analysis further show strong industry-specific selection for stress tolerance, sugar utilization, and flavor production, while the sexual cycle and other phenotypes related to survival in nature show decay, particularly in beer yeasts. Together, these results shed light on the origins, evolutionary history, and phenotypic diversity of industrial yeasts and provide a resource for further selection of superior strains. PAPERCLIP.

  13. Supply Chain Collaboration under Uncertainty in the Albanian Beer Market

    Directory of Open Access Journals (Sweden)

    Denisa MAMILLO

    2015-03-01

    Full Text Available Today supply chain uncertainty is higher due to the global crisis, the fast changing technology and the increasing vulnerability of supply chains. Companies use different strategies to reduce uncertainty, like building agile supply chains, increasing resilience, postponement, etc. All these strategies require strong supply chain collaboration. Although research interest in supply chain collaboration is growing, no research has been done in Albania. This paper is one of the first to investigate supply chain management practices and the extent of supply chain collaboration in the Albanian beer industry. The aim of this research is twofold: first, to investigate how supply chain uncertainty influences the extent of collaboration with the supply chain members, and second, to analyze how organizational culture facilitates the collaboration process. Semi-structured interviews were conducted with the managers of the main beer companies. A guide questionnaire was prepared. It consisted of open and rate-scale questions about supply chain collaboration, supply chain uncertainty, supply chain management practices and organizational culture. The research will show that a high level of supply chain uncertainty does not always lead to a high degree of collaboration with the supply chain members. Organizational culture is the key driver of a successful collaboration. Not all types of culture can facilitate collaboration but only the ones with an external orientation.

  14. Goal Model Integration for Tailoring Product Line Development Processes

    Directory of Open Access Journals (Sweden)

    Arfan Mansoor

    2016-07-01

    Full Text Available Many companies rely on the promised benefits of product lines, targeting systems between fully custom made software and mass products. Such customized mass products account for a large number of applications automatically derived from a product line. This results in the special importance of product lines for companies with a large part of their product portfolio based on their product line. The success of product line development efforts is highly dependent on tailoring the development process. This paper presents an integrative model of influence factors to tailor product line development processes according to different project needs, organizational goals, individual goals of the developers or constraints of the environment. This model integrates goal models, SPEM models and requirements to tailor development processes.

  15. Evaluating The Effectiveness Of Production Process Using Pareto Analysis

    Directory of Open Access Journals (Sweden)

    Polák Pavel

    2015-03-01

    Full Text Available The aim of this paper is to present the possibilities of using the Pareto method in evaluating the effectiveness of machine production processes. The paper deals with the production process of material cutting using progressive technology and subsequent evaluation of its effectiveness and quality. In the production process, we have used the method of material cutting by abrasive water jet. The Pareto analysis was used for eliminating the shortcomings in the quality of the final part.

  16. Beer potomania: two cases and review of the literature.

    Science.gov (United States)

    Fenves, A Z; Thomas, S; Knochel, J P

    1996-01-01

    The association of severe hyponatremia and the ingestion of large quantities of beer, termed beer potomania, has been known for several years. We report two new cases, and review 20 others from the medical literature. These patients usually have a history of binge beer drinking, poor dietary intake, and then present with severe hyponatremia and various mental status changes or seizures. Typical laboratory findings include hyponatremia, hypokalemia, and a very dilute urine. The patients respond quickly to the administration of sodium chloride containing i.v. fluids. We propose that the pivotal pathophysiologic mechanism in beer potomania syndrome is the minimal intake of solute and the hypoosmolality of the beer ingested. This will lead to the inability to excrete sufficient amounts of free water to keep up with the ingestion of large quantities of the hyposmolar beer. Treatment with isotonic sodium chloride results in the rapid clearance of the accumulated excess free water.

  17. Making a frothy shampoo or beer

    Science.gov (United States)

    Durian, Douglas

    2011-03-01

    The terms ``foam'' and ``froth'' refer to a dispersion of gas bubbles in a liquid. Why do certain liquids show a tendency to foam while others do not? For example, bubbles can be produced in pure water by vigorous agitation, but then they rapidly coalesce and disappear. While foams cannot be produced with pure water, foams associated with beer or shampoo can persist for several minutes or even hours. What ingredient(s) in shampoo and beer make their foams stable, and what physical concepts control their stability? In this talk I'll review three basic mechanisms underlying foam stability, and I'll make connection with current research on coarsening by the diffusion of gas from smaller to larger bubbles. With thanks to Srinivasa Raghavan, Adam Roth, and NASA Microgravity Fluid Physics Grant NNX07AP20G.

  18. Hot water, fresh beer, and salt

    Energy Technology Data Exchange (ETDEWEB)

    Crawford, F.S. (Lawrence Berkeley Laboratory, Berkeley, CA (USA) Physics Department, University of California, Berkeley, CA (USA))

    1990-11-01

    In the hot chocolate effect'' the best musical scales (those with the finest tone quality, largest range, and best tempo) are obtained by adding salt to a glass of hot water supersaturated with air. Good scales can also be obtained by adding salt to a glass of freshly opened beer (supersaturated with CO{sub 2}) provided you first (a) get rid of much of the excess CO{sub 2} so as to produce smaller, hence slower, rising bubbles, and (b) get rid of the head of foam, which damps the standing wave and ruins the tone quality. Finally the old question, Do ionizing particles produce bubbles in fresh beer '' is answered experimentally.

  19. Quantification of organic acids in beer by nuclear magnetic resonance (NMR)-based methods

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, J.E.A. [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Erny, G.L. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Barros, A.S. [QOPNAA-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Esteves, V.I. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Brandao, T.; Ferreira, A.A. [UNICER, Bebidas de Portugal, Leca do Balio, 4466-955 S. Mamede de Infesta (Portugal); Cabrita, E. [Department of Chemistry, New University of Lisbon, 2825-114 Caparica (Portugal); Gil, A.M., E-mail: agil@ua.pt [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal)

    2010-08-03

    The organic acids present in beer provide important information on the product's quality and history, determining organoleptic properties and being useful indicators of fermentation performance. NMR spectroscopy may be used for rapid quantification of organic acids in beer and different NMR-based methodologies are hereby compared for the six main acids found in beer (acetic, citric, lactic, malic, pyruvic and succinic). The use of partial least squares (PLS) regression enables faster quantification, compared to traditional integration methods, and the performance of PLS models built using different reference methods (capillary electrophoresis (CE), both with direct and indirect UV detection, and enzymatic essays) was investigated. The best multivariate models were obtained using CE/indirect detection and enzymatic essays as reference and their response was compared with NMR integration, either using an internal reference or an electrical reference signal (Electronic REference To access In vivo Concentrations, ERETIC). NMR integration results generally agree with those obtained by PLS, with some overestimation for malic and pyruvic acids, probably due to peak overlap and subsequent integral errors, and an apparent relative underestimation for citric acid. Overall, these results make the PLS-NMR method an interesting choice for organic acid quantification in beer.

  20. Quality Control System for Beer Developed with Monoclonal Antibodies Specific to Barley Lipid Transfer Protein

    Directory of Open Access Journals (Sweden)

    Yukie Murakami-Yamaguchi

    2012-10-01

    Full Text Available Non-specific lipid transfer protein (LTP in barley grain reacted with the IgE in sera drawn from food allergy patients. A sandwich-type of enzyme-linked immunosorbent assay (ELISA was developed with mouse monoclonal antibodies raised against LTP purified with barley flour. This ELISA showed a practical working range of 0.3–3 ng/mL and no cross-reactivity with wheat, adlay and rye. Using this ELISA, LTP was determined in several types of barley-foods, including fermented foods such as malt vinegar, barley-malt miso and beer. LTP content in beer of the same kind was approximately constant, even if manufacturing factory and production days were different. Not only as a factor of foam formation and stability but also as an allergen, controlling and monitoring of LTP in beer should be considered. Taken together, our LTP-detecting ELISA can be proposed as an appropriate system for the quality control of beer.

  1. Cell culture processes for monoclonal antibody production

    OpenAIRE

    LI Feng; Vijayasankaran, Natarajan; Shen, Amy (Yijuan); Kiss, Robert; Amanullah, Ashraf

    2010-01-01

    Animal cell culture technology has advanced significantly over the last few decades and is now generally considered a reliable, robust and relatively mature technology. A range of biotherapeutics are currently synthesized using cell culture methods in large scale manufacturing facilities that produce products for both commercial use and clinical studies. The robust implementation of this technology requires optimization of a number of variables, including (1) cell lines capable of synthesizin...

  2. Excise Tax Overshifting in the Hungarian Beer Market

    OpenAIRE

    Bakó, Barna; Berezvai, Zombor

    2013-01-01

    We conduct this paper on excise tax shifting in the Hungarian beer market. Using a regression model we show that tax overshifting occurs in this market. We present a model with oligopolistic competition to explain how tax overshifting can occur because of the separated vertical structure. Our results suggests that Hungarian beer producers compete in Bertrand fashion and the hypothesis of collusion between beer producers can be rejected.

  3. Demonstration of the exponential decay law using beer froth

    Energy Technology Data Exchange (ETDEWEB)

    Leike, A. [Ludwig-Maximilians-Universitaet, Sektion Physik, Munich (Germany)]. E-mail: leike@theorie.physik.uni-muenchen.de

    2002-01-01

    The volume of beer froth decays exponentially with time. This property is used to demonstrate the exponential decay law in the classroom. The decay constant depends on the type of beer and can be used to differentiate between different beers. The analysis shows in a transparent way the techniques of data analysis commonly used in science - consistency checks of theoretical models with the data, parameter estimation and determination of confidence intervals. (author)

  4. Immunochemical determination of gluten in malts and beers

    OpenAIRE

    Dostálek, Pavel; Hochel, Igor; Méndez, Enrique; Hernando, Alberto; Gabrovská, Dana

    2006-01-01

    Abstract The glutent content in the different varieties of barley, malts, and different types of beers were determined by means of "sandwich" enzyme immunoassay. The commercial RIDASCREEN? Gliadin kit has been used. The gluten level ranges in barley wheat, rye and spelt malts are 18.8-45.0, 44.0-68.0, 41.6, and 21.2 g kg-1, respectively. When various types of beer are compared the gluten concentration rise in the following order: alcohol free beer (

  5. Determination and fractionation of metals in beer ? a review

    OpenAIRE

    Pohl, Pawel

    2008-01-01

    Abstract Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and have the influence on yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of be...

  6. Guidelines and cost analysis for catalyst production in biocatalytic processes

    DEFF Research Database (Denmark)

    Tufvesson, Pär; Lima Ramos, Joana; Nordblad, Mathias

    2011-01-01

    be a powerful tool to guide research and development activities in order to achieve commercial potential. This study discusses the cost contribution of the biocatalyst in processes that use isolated enzymes, immobilized enzymes, or whole cells to catalyze reactions leading to the production of chemicals...... as well as the production scale are crucial for decreasing the total cost contribution of the biocatalyst. Moreover, it is clear that, based on initial process performance, the potential to reduce production costs by several orders of magnitude is possible. Guideline minimum productivities for a feasible...... process are suggested for different types of processes and products, based on typical values of biocatalyst and product costs. Such guidelines are dependent on the format of the biocatalyst (whole-cell, soluble enzyme, immobilized enzyme), as well as product market size and value. For example commodity...

  7. 7 CFR 926.11 - Processed cranberries or cranberry products.

    Science.gov (United States)

    2010-01-01

    ... Section 926.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE DATA... MARKETING ORDER § 926.11 Processed cranberries or cranberry products. Processed cranberries or...

  8. ENTROPY PRODUCTION RATE OF THE MINIMAL DIFFUSION PROCESS

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    The entropy production rate of stationary minimal diffusion processes with smooth coefficients is calculated. As a byproduct, the continuity of paths of the minimal diffusion processes is discussed, and that the point at infinity is absorbing is proved.

  9. Models and Modelling Tools for Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Gani, Rafiqul

    2016-01-01

    The design, development and reliability of a chemical product and the process to manufacture it, need to be consistent with the end-use characteristics of the desired product. One of the common ways to match the desired product-process characteristics is through trial and error based experiments......-based framework is that in the design, development and/or manufacturing of a chemical product-process, the knowledge of the applied phenomena together with the product-process design details can be provided with diverse degrees of abstractions and details. This would allow the experimental resources......, are the needed models for such a framework available? Or, are modelling tools that can help to develop the needed models available? Can such a model-based framework provide the needed model-based work-flows matching the requirements of the specific chemical product-process design problems? What types of models...

  10. Simulation and Flexibility Analysis of Milk Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    In this work, process simulation method is used to simulate pasteurised market milk production line. A commercial process simulation tool - Pro/II from Simulation Science Inc. is used in the simulation work. In the simulation, a new model is used to calculate the thermal property of milk....... In this work, a simulator is obtained for the milk production line. Using the simulator, different milk processing situation can be quantitatively simulated investigated, such as different products production, capacity changes, fat content changes in raw milk, energy cost at different operation conditions etc....... As the pasteurised market milk production line involves typical milk processing steps, such as pasteurisation, centrifugal separation, standardisation, the simulator can be modified to simulate similar milk processing lines. In many cases, the rapidly changed market requires a flexible milk production line...

  11. Process for polylactic acid production using monascus

    NARCIS (Netherlands)

    Weusthuis, R.A.; Wolbert, E.J.H.; Springer, J.; Oost, van der J.; Eggink, G.

    2012-01-01

    A process for producing polylactic acid (PLA) comprising the steps: fermenting in a fermentation vessel a micro-organism of the genus Monascusin a medium at a pH less than or equal to 5 under conditions which produce lactic acid into the medium, converting the lacticacid produced into lactide, and p

  12. "Beer potomania" in non-beer drinkers: effect of low dietary solute intake.

    Science.gov (United States)

    Thaler, S M; Teitelbaum, I; Berl, T

    1998-06-01

    A ovolactovegetarian patient presented with hyponatremia. She had maximally dilute urine and undetectable vasopressin levels. Dietary history revealed very low protein intake but no beer intake. We postulated that the very low intake of solute limited her water excretion and caused the hyponatremia despite only a modest increase in fluid intake. When protein intake was increased in a clinical research center setting, free water excretion increased and serum sodium normalized despite maintaining the water intake at 4 to 5 L daily. We discuss the role of dietary solute in water excretion. Previously described in beer drinkers, the phenomenon can occur in the absence of beer drinking. In this era of weight consciousness, hyponatremia because of low solute intake may be seen with increased frequency.

  13. Determination of Key Aging Substances in Beer and Their Change Rules During the Storage%啤酒中关键老化物质的确定及其在贮存过程中的变化规律

    Institute of Scientific and Technical Information of China (English)

    田玉红; 陈嵘; 尹花; 郝俊光; 董建军

    2015-01-01

    通过对大量啤酒样品进行老化相关物质的分析,利用统计分析工具,结合品评实验,确定了影响啤酒新鲜度的3种关键老化物质。反-2-壬烯醛反映了原料新鲜度所带来的影响;3-甲硫基丙醛反映了糖化过程中麦汁氨基氮含量控制情况;糠醛反映了整个生产过程中的热负荷控制。通过跟踪贮存过程,量化了时间、温度和光照对3种关键老化物质的影响。实现了由理论研究向实际工厂应用的转化,工厂通过对3种物质的监控,可以追溯生产工艺的过程控制,从而定向进行新鲜度的调控,持续提高产品竞争力。%Through the analysis of a large amount of aging-related substances in beer and the use of statistical analysis tools coupled with tast-ing evaluation experiments,three key aging substances influencing beer freshness were confirmed as follows:trans-2-nonenal, reflecting the in-fluence of raw materials to beer freshness;3-methylthiopropanal, reflecting the control of amino-nitrogen content in wort during mashing;furfu-ral, reflecting the control of heating load during the whole production process.The effects of time, temperature and light on the three key aging substances were quantified through tracing the storage process. This study had achieved the transformation of theoretical research to practical application.Through the monitoring of the three substances, the production process could be retrospected to achieve directional control of beer freshness and to improve beer product competitiveness.

  14. Simulation of a Sponge Iron Production Process

    Directory of Open Access Journals (Sweden)

    Tor Onshus

    1983-07-01

    Full Text Available A model for reduction of FeO with hydrogen in a countercurrent moving bed reactor is summarized. This model is a special case of a mor ecomplete model which also includes reduction of the higher oxides, hematite and magnetite, with a mixture of reducing gases, thus describing the production of direct-reduced iron from iron ores. Equations governing the heat and mass transfer between the gas and solid phase are not given here, but play an important role in the dynamic bahviour of the model.

  15. Processing maize flour and corn meal food products

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  16. Processing maize flour and corn meal food products.

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn.

  17. Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L)

    OpenAIRE

    Ye, Lingzhen; Huang, Yuqing; Dai, Fei; Ning, Huajiang; Li, Chengdao; Zhou, Meixue; Zhang, Guoping

    2015-01-01

    Background In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. Results In this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL) analysis of alcohol chill haze (ACH) in beer was carried out using a Franklin/Yerong doubl...

  18. The impact of different ale brewer’s yeast strains on the proteome of immature beer

    DEFF Research Database (Denmark)

    Berner, Torben Sune; Jacobsen, Susanne; Arneborg, Nils

    2013-01-01

    BACKGROUND: It is well known that brewer’s yeast affects the taste and aroma of beer. However, the influence of brewer’s yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, ...... was present in beer brewed with KVL011, while lacking in WLP001 beer....

  19. 10°P of Balsam Pear Beer Model Developed%10°P清爽型苦瓜啤酒的研制

    Institute of Scientific and Technical Information of China (English)

    吉平; 张文雅; 柯常毅; 邱平

    2014-01-01

    10°P balsam pear beer model is based on the traditional beer process, filter before the end of the beer fermentation add balsam pear juice, add 1-1.5%, has no effect on the non-biological stability of beer not only can be appropriately extend the shelf life of beer, also produce the flavor characteristics of both traditional beer and balsam pear fragrance and certain special efficacy of balsam pear beer.%10°P清爽型苦瓜啤酒是在传统啤酒工艺基础上,在啤酒发酵结束过滤之前加入苦瓜汁,添加量1-1.5%,对啤酒的非生物稳定性非但没有影响还可适当延长啤酒的保质期,生产出的苦瓜啤酒既有传统啤酒的风味特征又有苦瓜清香和一定特殊功效。

  20. How To Make Mulligan Stew: Process and Product Again.

    Science.gov (United States)

    Gorrell, Robert M.

    The complexity of the writing process makes it more useful to isolate a variety of processes or parts of processes that can be taught and learned. A narrow view of writing as product leads to a misinterpretation of the process as a definite sequence--prewriting, writing, rewriting--when in fact it is much more recursive. Proper analysis of product…

  1. 全小麦啤酒酵母菌株的诱变育种及应用研究%The Application and Mutation Breeding of Whole Wheat Beer Yeast Strains

    Institute of Scientific and Technical Information of China (English)

    袁仲; 张百胜; 张慎举; 马绮云; 陈柯羽

    2011-01-01

    采用10 Kev低能N+注入啤酒酵母,经筛选获得-菌株Lz37,再用150 MPa超高压处理菌株Lz37,经双乙酰平板筛选获得-菌株Gy3,其凝聚性很强,适合于在小麦汁中发酵啤酒,其发酵度为66%-68%,双乙酰含量低于口味阈值,遗传稳定性良好.将Gy3酵母定为全小麦啤酒生产应用酵母,命名为商啤3号(SP-03)."SP-03"啤酒酵母菌株的各项生理及生产性能都较优良,特别是在全小麦芽啤酒的酿造中适用性较强,经过对发酵工艺等的调整,用其酿制的啤酒口感纯正、淡爽、柔和.%Low energy N+ implantation using 10 Kev Saccharomyces cerevisiae by screening to obtain a bacteria Lz37, using ultra high pressure 150 MPa strains Lz37, screened by a plate of diacetyl bacteria Gy3, the cohesion was very strong, suitable for use in wheat beer fermented juice, the degree of fermentation was from 68% to 66%, diacetyl content below the taste threshold, genetic stability was good.Gy3 as whole wheat yeast beer yeast was named No.3 commercial beer (SP-03)."SP-03" beer yeast strains of the physiological and production performance were relatively good, especially in the full-malt beer brewed in the applicability of strong, such as through the adjustment of the fermentation process, with its pure taste of beer brewed, cool light, soft.

  2. American Geriatrics Society 2015 Updated Beers Criteria for Potentially Inappropriate Medication Use in Older Adults.

    Science.gov (United States)

    2015-11-01

    The 2015 American Geriatrics Society (AGS) Beers Criteria are presented. Like the 2012 AGS Beers Criteria, they include lists of potentially inappropriate medications to be avoided in older adults. New to the criteria are lists of select drugs that should be avoided or have their dose adjusted based on the individual's kidney function and select drug-drug interactions documented to be associated with harms in older adults. The specific aim was to have a 13-member interdisciplinary panel of experts in geriatric care and pharmacotherapy update the 2012 AGS Beers Criteria using a modified Delphi method to systematically review and grade the evidence and reach a consensus on each existing and new criterion. The process followed an evidence-based approach using Institute of Medicine standards. The 2015 AGS Beers Criteria are applicable to all older adults with the exclusion of those in palliative and hospice care. Careful application of the criteria by health professionals, consumers, payors, and health systems should lead to closer monitoring of drug use in older adults.

  3. Submarine silicic volcanism: Processes and products

    Digital Repository Service at National Institute of Oceanography (India)

    Kalangutkar, N.G.; Iyer, S.D.

    and these are supported by several experimental studies (Annen et al., 2006). A silicic calc-alkalic magma can form by differentiation from a more mafic parent magma and by crustal anatexis. Several evidences show the origin of some rhyolitic and andesitic magma... to be related due to similar tectonic settings. Fractional crystallisation: This process produces a series of residual liquids of variable compositions as compared to their parental magmas and is best explained by the Bowen’s reaction principle (Bowen, 1922...

  4. Hydrogen production by biological processes: a survey of literature

    Energy Technology Data Exchange (ETDEWEB)

    Das, Debabrata [Indian Inst. of Technology, Dept. of Biotechnology, Kharagpur (India); Miami Univ., Clean Energy Research Inst., Coral Gables, FL (United States); Veziroglu, T. Nejat [Miami Univ., Clean Energy Research Inst., Coral Gables, FL (United States)

    2001-07-01

    Hydrogen is the fuel of the future mainly due to its high conversion efficiency, recyclability and nonpolluting nature. Biological hydrogen production processes are found to be more environment friendly and less energy intensive as compared to thermochemical and electrochemical processes. They are mostly controlled by either photosynthetic or fermentative organisms. Till today, more emphasis has been given on the former processes. Nitrogenase and hydrogenase play very important roles. Genetic manipulation of cyanobacteria (hydrogenase negative gene) improves the hydrogen generation. The paper presents a survey of biological hydrogen production processes. The micro-organism and biochemical pathways involved in hydrogen generation processes are presented in some detail. Several developmental works are discussed. Immobilised system is found suitable for the continuous hydrogen production. About 28% of energy can be recovered in the form of hydrogen using sucrose as substrate. Fermentative hydrogen production processes have some edge over the other biological processes. (Author)

  5. Effects of Beer, Non-Alcoholic Beer and Water Consumption before Exercise on Fluid and Electrolyte Homeostasis in Athletes

    OpenAIRE

    Mauricio Castro-Sepulveda; Neil Johannsen; Sebastián Astudillo; Carlos Jorquera; Cristian Álvarez; Hermann Zbinden-Foncea; Rodrigo Ramírez-Campillo

    2016-01-01

    Fluid and electrolyte status have a significant impact on physical performance and health. Pre-exercise recommendations cite the possibility of consuming beverages with high amounts of sodium. In this sense, non-alcoholic beer can be considered an effective pre-exercise hydration beverage. This double-blind, randomized study aimed to compare the effect of beer, non-alcoholic beer and water consumption before exercise on fluid and electrolyte homeostasis. Seven male soccer players performed 45...

  6. The Interaction between Central and Peripheral Processes in Handwriting Production

    Science.gov (United States)

    Roux, Sebastien; McKeeff, Thomas J.; Grosjacques, Geraldine; Afonso, Olivia; Kandel, Sonia

    2013-01-01

    Written production studies investigating central processing have ignored research on the peripheral components of movement execution, and vice versa. This study attempts to integrate both approaches and provide evidence that central and peripheral processes interact during word production. French participants wrote regular words (e.g. FORME),…

  7. Large transverse momentum dilepton and photon production by photoproduction processes

    Institute of Scientific and Technical Information of China (English)

    FU Yong-Ping; LI Yun-De

    2012-01-01

    We calculate the production of large transverse momentum dileptons and photons by using direct and resolved photoproduction processes in relativistic heavy ion collisions.Considering the central collisions of heavy nuclei at Relativistic Heavy Ion Collider (RHIC) and Large Hadron Collider (LHC) energies,we find that the photoproduction processes modify the dilepton and photon production in the large transverse momentum region.

  8. "Key Moments" as Pedagogical Windows into the Video Production Process

    Science.gov (United States)

    Halverson, Erica; Gibbons, Damiana

    2010-01-01

    In this article, we trace learning across the digital video production process through case studies with four youth media arts organizations (YMAOs) across the United States. We hypothesize that what these organizations share is a series of key moments throughout the production process in which youth must articulate the relationship between the…

  9. Product-Process Distinctions in ELT Curriculum Theory and Practice

    Science.gov (United States)

    Wette, Rosemary

    2011-01-01

    ELT theory classifies curricula as belonging to one of two contrasting approaches: either process or product. While foundation-level teacher education literature offers strongly product-oriented advice, research- and theory-oriented texts stress the need to negotiate with learners, and to take language-learning processes into account. This article…

  10. ηc Diffractive Production in the Direct Photon Process

    Institute of Scientific and Technical Information of China (English)

    YAN Zhan-Yuan; DUAN Chun-Gui; LI Guang-Lie

    2003-01-01

    Based on the factorization theorem for lepton induced hard diffractive scattering and color octet heavyquarkonium production mechanism, ηc diffractive production in the direct photon process is studied. The results showthat this process can be measured at DESY HERA, and ηc production has different features from J/ψ production,which is weakly affected by the initial and final state gluon radiation. Therefore, ηc photoproduction can be viewed asreliable estimate. The experimental study of this process can give valuable insight in the color octet heavy quarkoniumproduction mechanism.

  11. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  12. 9 CFR 381.306 - Processing and production records.

    Science.gov (United States)

    2010-01-01

    ....306 Section 381.306 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Canning and Canned Products § 381.306... temperature vent closed, time process temperature reached, the time the first can enters and the time the...

  13. Process and impact of product data management implementation

    NARCIS (Netherlands)

    Wognum, P.M.; Kerssens-van Drongelen, I.C.

    2005-01-01

    According to the definition of CIMdata, Product Data Management (PDM) supports management of both data and the product development process during the total life cycle of the product. However, several problems exist with the adoption and implementation of PDM functionality in organisations. To learn

  14. Scale down of the inactivated polio vaccine production process

    NARCIS (Netherlands)

    Thomassen, Y.E.; Oever, van 't R.; Vinke, C.M.; Spiekstra, A.; Wijffels, R.H.; Pol, van der L.A.; Bakker, W.A.M.

    2013-01-01

    The anticipated increase in the demand for inactivated polio vaccines resulting from the success in the polio eradication program requires an increase in production capacity and cost price reduction of the current inactivated polio vaccine production processes. Improvement of existing production pro

  15. Renewable hydrogen production for fossil fuel processing

    Energy Technology Data Exchange (ETDEWEB)

    Greenbaum, E.; Lee, J.W.; Tevault, C.V. [and others

    1995-06-01

    In the fundamental biological process of photosynthesis, atmospheric carbon dioxide is reduced to carbohydrate using water as the source of electrons with simultaneous evolution of molecular oxygen: H{sub 2}O + CO{sub 2} + light {yields} O{sub 2} + (CH{sub 2}O). It is well established that two light reactions, Photosystems I and II (PSI and PSII) working in series, are required to perform oxygenic photosynthesis. Experimental data supporting the two-light reaction model are based on the quantum requirement for complete photosynthesis, spectroscopy, and direct biochemical analysis. Some algae also have the capability to evolve molecular hydrogen in a reaction energized by the light reactions of photosynthesis. This process, now known as biophotolysis, can use water as the electron donor and lead to simultaneous evolution of molecular hydrogen and oxygen. In green algae, hydrogen evolution requires prior incubation under anaerobic conditions. Atmospheric oxygen inhibits hydrogen evolution and also represses the synthesis of hydrogenase enzyme. CO{sub 2} fixation competes with proton reduction for electrons relased from the photosystems. Interest in biophotolysis arises from both the questions that it raises concerning photosynthesis and its potential practical application as a process for converting solar energy to a non-carbon-based fuel. Prior data supported the requirement for both Photosystem I and Photosystem II in spanning the energy gap necessary for biophotolysis of water to oxygen and hydrogen. In this paper we report the at PSII alone is capable of driving sustained simultaneous photoevolution of molecular hydrogen and oxygen in an anaerobically adapted PSI-deficient strain of Chlamydomonas reinhardtii, mutant B4, and that CO{sub 2} competes as an electron acceptor.

  16. Evaluation and Modification of Processes for Bioethanol Separation and Production

    Directory of Open Access Journals (Sweden)

    Johnner P Sitompul

    2012-04-01

    Full Text Available This paper concerns on process evaluation and modification for bioethanol separation and production by applying pinch technology. Further, the paper is also focused on obtaining a most energy-efficient process among several processes. Three basic process configurations of bioethanol separation and production were selected for this study. The three separations and production systems are Othmer process, Barbet process and a separation process that operates under vacuum condition. Basically, each process is combination of Danish Distilleries process with a separation system yielding 95% (v/v bioethanol. The production capacity of the plant is estimated about 4 x 107 litre of bioethanol 95% (v/v per year. The result of the studies shows that the most energy efficient process among the three processes evaluated is the Othmer process, followed by the Barbet process and the process involving vacuum operation. The evaluation also shows that further energy saving can be carried for Barbet and Othmer process configuration when Tmin = 10oC for heat exchange possible.

  17. Integrated coke, asphalt and jet fuel production process and apparatus

    Science.gov (United States)

    Shang, Jer Y.

    1991-01-01

    A process and apparatus for the production of coke, asphalt and jet fuel m a feed of fossil fuels containing volatile carbon compounds therein is disclosed. The process includes the steps of pyrolyzing the feed in an entrained bed pyrolyzing means, separating the volatile pyrolysis products from the solid pyrolysis products removing at least one coke from the solid pyrolysis products, fractionating the volatile pyrolysis products to produce an overhead stream and a bottom stream which is useful as asphalt for road pavement, condensing the overhead stream to produce a condensed liquid fraction and a noncondensable, gaseous fraction, and removing water from the condensed liquid fraction to produce a jet fuel-containing product. The disclosed apparatus is useful for practicing the foregoing process. the process provides a useful method of mass producing and jet fuels from materials such as coal, oil shale and tar sands.

  18. Continuous downstream processing for high value biological products: A Review.

    Science.gov (United States)

    Zydney, Andrew L

    2016-03-01

    There is growing interest in the possibility of developing truly continuous processes for the large-scale production of high value biological products. Continuous processing has the potential to provide significant reductions in cost and facility size while improving product quality and facilitating the design of flexible multi-product manufacturing facilities. This paper reviews the current state-of-the-art in separations technology suitable for continuous downstream bioprocessing, focusing on unit operations that would be most appropriate for the production of secreted proteins like monoclonal antibodies. This includes cell separation/recycle from the perfusion bioreactor, initial product recovery (capture), product purification (polishing), and formulation. Of particular importance are the available options, and alternatives, for continuous chromatographic separations. Although there are still significant challenges in developing integrated continuous bioprocesses, recent technological advances have provided process developers with a number of attractive options for development of truly continuous bioprocessing operations.

  19. Active PZT fibers: a commercial production process

    Science.gov (United States)

    Strock, Harold B.; Pascucci, Marina R.; Parish, Mark V.; Bent, Aaron A.; Shrout, Thomas R.

    1999-07-01

    Lead Zirconate Titanate (PZT) active fibers, from 80 to 250 micrometers in diameter, are produced for the AFOSR/DARPA funded Active Fiber Composites Consortium (AFCC) Program and commercial customers. CeraNova has developed a proprietary ceramics-based technology to produce PZT mono-filaments of the required purity, composition, straightness, and piezoelectric properties for use in active fiber composite structures. CeraNova's process begins with the extrusion of continuous lengths of mono-filament precursor fiber from a plasticized mix of PZT-5A powder. The care that must be taken to avoid mix contamination is described using illustrations form problems experiences with extruder wear and metallic contamination. Corrective actions are described and example microstructures are shown. The consequences of inadequate lead control are also shown. Sintered mono- filament mechanical strength and piezoelectric properties data approach bulk values but the validity of such a benchmark is questioned based on variable correlation with composite performance measures. Comb-like ceramic preform structures are shown that are being developed to minimize process and handling costs while maintaining the required mono-filament straightness necessary for composite fabrication. Lastly, actuation performance data are presented for composite structures fabricated and tested by Continuum Control Corporation. Free strain actuation in excess of 2000 microstrain are observed.

  20. APPLICABILITY OF ACTIVITY BASED COSTING IN NEW PRODUCT DEVELOPMENT PROCESSES

    Directory of Open Access Journals (Sweden)

    Ewa Wanda MARUSZEWSKA

    2015-01-01

    Full Text Available The purpose of the article is to emphasis that activity based costing is a proper tool for engineers to enhance their deci-sion-making process while developing new product. The theoretical analysis shows that variety of factors shall be en-compassed into new product decision-making process and therefore engineers and management should pay great attention to proper cost allocation. The paper suggests the usage of Activity Based Costing methodology for new product development decision-making process. Author states that application ABC in the process of rational decision-making referring to new product development enables managers and engineers to prioritize possible solutions, and reallocate resources used in production process in order to meet wider organizational goals. It would also contribute in coopera-tion of managers and engineers for the sake of organizational goal.

  1. Use of iodized salt in processed Philippine food products.

    Science.gov (United States)

    Azanza, P; Cariaso, K; Dela Cerna, M C; de Ocampo, C; Galvez, F; Moises, M; Pujanes, K

    1998-06-01

    The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared with iodized and unfortified NaCl salts. The salting process in each food operation significantly increased the iodine content of the test products. However, subsequent losses in the absorbed iodine were recorded due to the boiling, smoking, drying, fermenting and heating processes in the different operations. It was recommended that studies be undertaken on the addition of iodine to semi-processed or completely processed food products to lessen iodine losses.

  2. Processing maize flour and corn meal food products

    OpenAIRE

    2013-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathwa...

  3. 奶啤生产中乳酸菌对酵母菌发酵作用的研究%Effect of lactic acid bacteria on yeast fermentation in the milk beer production

    Institute of Scientific and Technical Information of China (English)

    王洪志

    2009-01-01

    利用乳酸菌和酵母菌的共生作用,对牛乳进行了混合菌种的发酵研究.分析了共生作用对产品pH值、滴定酸度、乙醇含量和α-氨基酸态氮的影响.研究结果表明,乳酸菌的加入不仅可以提高酵母菌的生长速度,而且可以提高产品的风味,奶啤的酒精含量相对啤酒较低,是酒精度较低的健康型饮料.%Abstract: The fermentation characteristic of milk by lactic acid bacteria and yeast was investigated.The effects of symbiotic fermentation on pH, titratable acidity, ethanol content and α-amino nitrogen were studied.The results showed that addition of lactic acid bacteria can not only enhance the growth rate of yeast, but also improve the flavor.In addition, the alcohol in beer was relatively low.

  4. Production process for advanced space satellite system cables/interconnects.

    Energy Technology Data Exchange (ETDEWEB)

    Mendoza, Luis A.

    2007-12-01

    This production process was generated for the satellite system program cables/interconnects group, which in essences had no well defined production process. The driver for the development of a formalized process was based on the set backs, problem areas, challenges, and need improvements faced from within the program at Sandia National Laboratories. In addition, the formal production process was developed from the Master's program of Engineering Management for New Mexico Institute of Mining and Technology in Socorro New Mexico and submitted as a thesis to meet the institute's graduating requirements.

  5. Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain.

    Science.gov (United States)

    Rodrigo, Sara; Santamaria, Oscar; Chen, Yi; McGrath, Steve P; Poblaciones, Maria J

    2014-06-25

    Selenium (Se) biofortification of barley is a suitable strategy to increase the Se concentration in grain. In the present paper, the suitability of this Se-biofortified grain for making Se-enriched beer is analyzed. The aim of the present study was to evaluate the effect of different Se fertilizer doses (0, 10, and 20 g of Se ha(-1)) and forms (sodium selenate or sodium selenite) on the Se loss during the malting and brewing processes and Se speciation in grain, malt, wort, and beer. Samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) and high-performance liquid chromatography (HPLC)-ICP-MS for total Se and speciation. Mashing-lautering was the process with the greatest Se loss (83.8%). After malting and brewing, only 7.3% of the initial Se was retained in beer, mainly in selenite form. Even so, the fertilizer application of sodium selenate at 20 g ha(-1) increased the total Se concentration almost 6-fold in the final beer in comparison to the use of grain derived from unfertilized barley. The present paper provides evidence that the use of Se-biofortified barley grain as a raw material to produce Se-enriched beer is possible, and the results are comparable to other methods in terms of efficiency.

  6. EVALUATION OF PRODUCT DEVELOPMENT PROCESS USING EMVS

    Directory of Open Access Journals (Sweden)

    Iara Tonissi Moroni Cutovoi

    2014-12-01

    Full Text Available This paper evaluates a PDP model application in an auto parts company, leader in its segment. From the application of lean thinking in the supply chain and the EMVS performance analysis methodology for PDP, a check list is created to avoid waste in project management. In this paper, we show that EMVS can be positively impacted through active management of knowledge within a project. This paper suggests that the value-enabling portion of a project manager's role requires aligning knowledge across these three key domains regarding PDP Gates (Phases at company manufacturers of auto parts, Lean Thinking and Value Stream, and methodology for managing projects through performance-term rates and costs. The results show that the methodology has positive aspects, but its implementation takes time and has repercussions throughout the supply chain. Further this research try to explain the types of wastes and view of new products' development is enhanced and associates a manufacturing strategy focus on EMVS performance analysis and lean thinking, PDP and value stream mapping  showing the important of contribution this tools at reduction of waste.

  7. Modeling intermediate product selection under production and storage capacity limitations in food processing

    DEFF Research Database (Denmark)

    Kilic, Onur Alper; Akkerman, Renzo; Grunow, Martin;

    2009-01-01

    and processing costs are minimized. However, this product selection process is bound by production and storage capacity limitations, such as the number and size of storage tanks or silos. In this paper, we present a mathematical programming approach that combines decision making on product selection...

  8. Advanced laser processing in fuel cells production

    Energy Technology Data Exchange (ETDEWEB)

    Stollhof, J.; Havrilla, D.; Schaupp, R. [TRUMPF Inc., Plymouth, MI (United States); Loeffler, K. [TRUMPF Laser und Systemtechnik TLD, Ditzingen (Germany)

    2009-07-01

    This paper discussed TRUMPF methods of joining bipolar plates to create fuel cell stacks and manufacture thin foils using diode pumped solid state lasers (DPSSLs). Beam delivery systems and processing optics were discussed. CW disk lasers were used to allow spot diameters smaller than 30 {mu}m and combined with a Galvo technology-based scanning optics systems to enable welding speeds greater than 1 m/s. A TruFiber 300 diffraction limited fiber laser was used for CW laser cutting. Short and ultra-short laser pulses were used to drill thousands of holes per second without a measurable heat-affected zone. The attributes and specifications of the 3 major TRUMPF lasers developed to manufacture fuel cells were also provided.

  9. Breeding Process and Traits of Gankenpi 7,a Special Barley Variety for Beer Brewing%酿造专用大麦品种甘垦啤7号的选育与品种特性

    Institute of Scientific and Technical Information of China (English)

    张想平; 李润喜; 牛小霞

    2016-01-01

    Gankenpi 7 is a special barley variety for beer brewing with the traits of short plant height,compact plant type,high resist-ance to lodging,high yielding,high quality,and high resistance to stripe disease.This variety has shown good agronomic traits for many years in multi-site tests,including high and stable yielding,strong adaptability,and good quality.Hence,it is suitable for cul-tivation in spring-barley planting zones in North China,such as the Hexi Corridor in Gansu Province,Hami and Qitai in Xinjiang, Hailar in Inner Mongolia,and Shuangyashan in Heilongjiang Province.%甘垦啤7号矮秆、紧凑、高抗倒伏,高产、优质、高抗条纹病。多年多点试验表明该品种具有丰产性好、稳产性优、适应性强、品质优良等特点,适宜甘肃河西走廊、新疆哈密、新疆奇台、内蒙古海拉尔、黑龙江双鸭山等我国北方春大麦区种植。

  10. Production management within the concept of digital enterprises of wood-processing and furniture production

    OpenAIRE

    Gordana Matičević; Tadija Lovrić

    2008-01-01

    Wood processing and furniture production represent a big chance for Croatia to enter the international market. Besides the natural advantages such as world-class quality of wood, Croatia also has the tradition, experience and current technological knowledge in production of semi-manufactured products and final products. Inorder to enter and survive at the competitive international market it is necessary to increase the level of logistics support for production preparation and production in or...

  11. Risk-based thinking in the Production Process Using

    Directory of Open Access Journals (Sweden)

    Lucie Hrbackova

    2016-01-01

    Full Text Available The present article has focused on risk-based thinking in the production process according to the updated ISO/FDIS 9001/2015 Quality Management System – Requirements. One of the crucial changes of this update is incorporation of the risk-based thinking into quality management system of organizations. This article deals with this current issue of correct understanding of the actions to address risksin the processes that influence the customers. On the basis of a new updated standard and case studies focused on application of the method of the FMEA Process (Failure Mode and Effects Analysis as well as the method of Quality Assurance Matrixin the production process, suitability of using these methods for risk assessment in the production process was assessed. The result is utilisation of these methods of FMEA and QAM for identification, analysis and risk assessment in the production process taking into consideration requirements of the respective standard.

  12. Recent trends in bioethanol production from food processing byproducts.

    Science.gov (United States)

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  13. Analysis of thermal process of pozzolan production

    Directory of Open Access Journals (Sweden)

    Mejía De Gutiérrez, R.

    2004-06-01

    Full Text Available The objective of this study was evaluated the effect of heat treatment parameters on the pozzolanic activity of natural kaolin clays. The experimental design included three factors: kaolin type, temperature and time. Five types of Colombian kaolin clays were thermally treated from 400 to 1000 °C by 1, 2, and 3 hours. The raw materials and the products obtained were characterized by X-Ray Diffraction (XRD, Fourier Transform Infrared Spectroscopy (FTIR and Differential Thermal / Thermo gravimetric Analysis (DTAJ TGA. The pozzolanic activity of thermally treated samples according to chemical and mechanical tests was investigated.

    El objetivo de este estudio fue caracterizar las variables de producción de un metacaolín de alta reactividad puzolánica. El diseño experimental utilizó un modelo factorial que consideró tres factores: tipo de caolín (C, temperatura y tiempo. A partir del conocimiento de las fuentes de caolín y el contacto con proveedores y distribuidores del producto a nivel nacional, se seleccionaron cinco muestras representativas de arcillas caoliníticas, las cuales se sometieron a un tratamiento térmico entre 400 y 1.000 ºC (seis niveles de temperatura y tres tiempos de exposición, 1, 2 y 3 horas. Los caolines de origen y los productos obtenidos de cada proceso térmico fueron evaluados mediante técnicas de tipo físico y químico, difracción de rayos X, infrarrojo FTIR, y análisis térmico diferencial (OTA, TGA. Complementariamente se evalúa la actividad puzolánica, tanto química como mecánica, del producto obtenido a diferentes temperaturas de estudio.

  14. Development of production processes for Micromegas detectors

    CERN Document Server

    De Oliveira, R

    2008-01-01

    Depuis une dizaines d'années de nombreuses nouveautés sont apparues dans le domaine de la réalisation des détecteurs de radiation à gaz. La première partie de la présentation décrira en détail le principe de l'un d'entre eux: le détecteur "MICROMEGAS" Micro-Mesh-Gas détecteur (ionisation des gaz, effet d'avalanche dans des forts champs électriques, récupération des charges). La seconde partie sera réservée à l'explication des procédés de fabrication et en particulier celui utilisé pour la réalisation des chambres appelées "BULK Micromegas". Ces derniers développés par le CERN en collaboration avec le laboratoire de SACLAY, donnent la possibilité de réaliser des détecteurs très rapides avec des tailles envisagées de l'ordre d'un mètre carré. La première production (CERN TS-DEM) à une échelle semi industrielle pour le détecteur de l'expérience T2K au Japon sera présentée et les défauts des préséries décrits.

  15. Multi products single machine EPQ model with immediate rework process

    Directory of Open Access Journals (Sweden)

    Jahangir Biabani

    2012-01-01

    Full Text Available This paper develops an economic production quantity (EPQ inventory model with rework process for a single stage production system with one machine. The existence of a unique machine results in limited production capacity. The aim of this research is to determine both the optimal cycle length and the optimal production quantity for each product to minimize the expected total cost (holding, production, setup, rework costs. The convexity of the inventory model is derived. Also the objective function is proved to be convex. The proposed inventory model is validated with illustrating numerical examples and the optimal period length and the total system cost are analyzed.

  16. Survey of potential chlorine production processes. Final report

    Energy Technology Data Exchange (ETDEWEB)

    1979-04-01

    This report is part of the ongoing study of industrial electrochemical processes for the purpose of identifying methods of improving energy efficiencies. A computerized literature search of past and current chlorine generation methods was performed to identify basic chlorine production processes. Over 200 pertinent references are cited involving 20 separate and distinct chlorine processes. Each basic process is evaluated for its engineering and economic viability and energy efficiency. A flow diagram is provided for each basic process. Four criteria are used to determine the most promising processes: raw material availability, type and amount of energy required, by-product demand/disposal and status of development. The most promising processes are determined to be the membrane process (with and without catalytic electrodes), Kel-Chlor, Mobay (direct electrolysis of hydrogen chloride), the Shell process (catalytic oxidation of hydrogen chloride) and oxidation of ammonium chloride. Each of these processes is further studied to determine what activities may be pursued.

  17. Ergonomics Integration Omproving Production Process Management in Enterprises of Latvia

    OpenAIRE

    Kaļķis, Henrijs

    2013-01-01

    Dotoral thesis ERGONOMICS INTEGRATION IMPROVING PRODUCTION PROCESS MANAGEMENT IN ENTERPRISES OF LATVIA ANNOTATION Ergonomics integration in process management has great significance in organisations` growth of productivity. It is a new approach to entrepreneurship and business strategy, where ergonomic aspects and values are taken into account in ensuring the effective process management and profitability of enterprises. This study is aimed at solution of the problem of e...

  18. Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay.

    Science.gov (United States)

    Papadopoulou-Bouraoui, A; Vrabcheva, T; Valzacchi, S; Stroka, J; Anklam, E

    2004-06-01

    Deoxynivalenol (DON) was analysed in 313 beer samples collected from the European retail market using a commercially available immunoassay kit (enzyme-linked immunosorbent assay, ELISA). The incidence rate was about 87%, while most samples (73%) had contamination levels lower than 20 ng m(-1). The contamination ranged between 4.0 and 56.7 ng ml(-1), with an average of 13.5 ng ml(-1). A statistically significant correlation between alcohol levels and DON contamination was found, as well as a significant difference between bottom, top and spontaneous fermenting beers. Twenty-seven beer samples were compared using a second ELISA kit and a good correlation was obtained between the two kits (r = 0.93). Although when compared with gas chromatography-mass spectrometry the ELISA tended to overestimate the results, a good correlation (r=0.94) between the two methods was observed. Monitoring of DON in beer is important considering that DON production is dependent on the weather and that it can contribute significantly to the tolerable daily intake of DON, especially for frequent beer consumers.

  19. Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.

    Science.gov (United States)

    Chen, Yefu; Yang, Xu; Zhang, Shijie; Wang, Xiaoqiong; Guo, Changhui; Guo, Xuewu; Xiao, Dongguang

    2012-01-01

    Sulfur compounds, such as sulfite (SO(2)), hydrogen sulfide (H(2)S), and glutathione (GSH), play different roles in beer flavor stability. SO(2) and GSH have antiaging effects which are helpful to improve the flavor stability of beer, whereas H(2)S is undesirable to beer flavor because of its unpleasant aroma. Here, we report the development of Saccharomyces cerevisiae which produces higher levels of SO(2) and GSH but lower level of H(2)S to improve beer flavor stability by nongenetic engineering approaches. After two rounds of UV mutagenesis coupled with specific plate screening methods, one promising mutant named MV16 was obtained. Compared with the original strain, the SO(2) and GSH production of MV16 in fermenting liquor increased by 31% and 30.2%, respectively, while H(2)S content decreased by 74.9%, and the DPPH radical clearance and the resistance staling value of beer fermented by MV16 increased by 24.6% and 33.0%, respectively. The antioxidizability of the mutant was improved significantly. The strategy adopted in our study could be used to obtain S. cerevisiae of improved antiaging properties, and the mutant would be safe for public use.

  20. An Integrated Biomass Production and Conversion Process for Sustainable Bioenergy

    Directory of Open Access Journals (Sweden)

    Weidong Huang

    2015-01-01

    Full Text Available There is not enough land for the current bioenergy production process because of its low annual yield per unit land. In the present paper, an integrated biomass production and conversion process for sustainable bioenergy is proposed and analyzed. The wastes from the biomass conversion process, including waste water, gas and solid are treated or utilized by the biomass production process in the integrated process. Analysis of the integrated process including the production of water hyacinth and digestion for methane in a tropical area demonstrates several major advantages of the integrated process. (1 The net annual yield of methane per unit land can reach 29.0 and 55.6 km3/h for the present and future (2040 respectively, which are mainly due to the high yield of water hyacinth, high biomethane yield and low energy input. The land demand for the proposed process accounts for about 1% of the world’s land to meet the current global automobile fuels or electricity consumption; (2 A closed cycle of nutrients provides the fertilizer for biomass production and waste treatment, and thus reduces the energy input; (3 The proposed process can be applied in agriculturally marginal land, which will not compete with food production. Therefore, it may be a good alternative energy technology for the future.

  1. Issues of organizational cybernetics and viability beyond Beer's viable systems model

    Science.gov (United States)

    Nechansky, Helmut

    2013-11-01

    The paper starts summarizing the claims of Beer's viable systems model to identify five issues any viable organizations has to deal with in an unequivocal hierarchical structure of five interrelated systems. Then the evidence is introduced for additional issues and related viable structures of organizations, which deviate from Beer's model. These issues are: (1) the establishment and (2) evolution of an organization; (3) systems for independent top-down control (like "Six Sigma"); (4) systems for independent bottom-up correction of performance problems (like "Kaizen"), both working outside a hierarchical structure; (5) pull production systems ("Just in Time") and (6) systems for checks and balances of top-level power (like boards and shareholder meetings). Based on that an evolutionary approach to organizational cybernetics is outlined, addressing the establishment of organizations and possible courses of developments, including recent developments in quality and production engineering, as well as problems of setting and changing goal values determining organizational policies.

  2. A non-linear model of economic production processes

    Science.gov (United States)

    Ponzi, A.; Yasutomi, A.; Kaneko, K.

    2003-06-01

    We present a new two phase model of economic production processes which is a non-linear dynamical version of von Neumann's neoclassical model of production, including a market price-setting phase as well as a production phase. The rate of an economic production process is observed, for the first time, to depend on the minimum of its input supplies. This creates highly non-linear supply and demand dynamics. By numerical simulation, production networks are shown to become unstable when the ratio of different products to total processes increases. This provides some insight into observed stability of competitive capitalist economies in comparison to monopolistic economies. Capitalist economies are also shown to have low unemployment.

  3. Development of brewing science in (and since) the late 19th century: molecular profiles of 110-130 year old beers

    DEFF Research Database (Denmark)

    Walther, Andrea; Ravasio, Davide; Qin, Fen;

    2015-01-01

    The 19th century witnessed many advances in scientific enzymology and microbiology that laid the foundations for modern biotechnological industries. In the current study, we analyze the content of original lager beer samples from the 1880s, 1890s and 1900s with emphasis on the carbohydrate content...... and composition. The historic samples include the oldest samples brewed with pure Saccharomyces carlsbergensis yeast strains. While no detailed record of beer pasteurization at the time is available, historic samples indicate a gradual improvement of bottled beer handling from the 1880s to the 1900s......, with decreasing contamination by enzymatic and microbial activities over this time span. Samples are sufficiently well preserved to allow comparisons to present-day references, thus yielding molecular signatures of the effects of 20th century science on beer production. Opposite to rather stable carbohydrate...

  4. USE OF LEAN PRODUCTION INSTRUMENTS IN DESIGNING THE EDUCATIONAL PROCESS

    Directory of Open Access Journals (Sweden)

    Elietta P. Burnasheva

    2016-03-01

    Full Text Available Introduction: the concept of lean production seeks not a reduction of costs but complete elimination of losses that do not bring added value to the product or service. In any system, in all processes – from production and assembly, to hospitality, education, health, transport and social services – there are hidden losses. Teaching itself is a kind of production process in which a certain “product” (student acquires the added value (knowledge and skills, that is why it has become topical in educational institution to establish the working group on introduction of lean production into the learning process. The article presents the factors that are to be taken into account while designing the educational process based on the lean production principles. Materials and Methods: methods of analysis of existing system of vocational training in higher school, monitoring of the results of educational practice, modeling and experimental work in the process of analytical work were used. Results: important direction for eliminating losses in the educational process is the development of the interlinked curricula, allowing to avoid repeated study of a number of didactic units in the organization of continuous training in the system “Vocational education – Higher education”. In order to eliminate the possibility of incompetent graduate one should focus on the organisation of objective final control. Losses in education are caused by to the mismatch between labour market demand and the spectrum of areas of training in educational institutions. Discussion and Conclusions: the lean production possibilities are defined as instrumental in ensuring the organisation of “the process of lean learning”: by applying some lean production instruments such as the designing of the educational process, preventing of “faulty work” while training students, the attuning of the training system to employers’ requests, the visualisation of the education

  5. Measures taken for recycling at beer breweries; Beer kojo ni okeru saishigenka eno torikumi

    Energy Technology Data Exchange (ETDEWEB)

    Yamazaki, M. [Kirin Breweri Company, Tokyo (Japan)

    1999-08-05

    Full recycling of waste was achieved in our all breweries in 1998. This paper introduces the history to solve the problems relating to waste in our beer brewerise, our basic consideration for recycling, the status of waste generation and recycling activities, our measures taken for recycling and its relating cost, and in addition, the general measures taken by our industry as a whole. (author)

  6. Process development and intensification for enhanced production of Bacillus lipopeptides.

    Science.gov (United States)

    Rangarajan, Vivek; Clarke, Kim G

    2015-01-01

    The growing interest in Bacillus lipopeptides for high-value applications has driven process design, development and optimization for enhanced lipopeptide production. Traditional optimization approaches have been directed towards improving the overall titres by modification of media components and environmental parameters, almost exclusively in submerged cultures. Carbon and nitrogen sources, trace elements and oxygen availability have all been demonstrated to exhibit significant influences on lipopeptide yield, productivity and selectivity. This insight into process-linked kinetics, especially selectivity, has led to the introduction of novel process intensification and integration strategies which further promote process efficiency, and which include foam fractionation, inverse fluidization, rotating disc contacting and microfiltration with recycle. These strategies have not only transformed the production capabilities, but have also successfully integrated upstream production with downstream purification through cell retention and in situ product removal. This review analyses and critically discusses the impact of process conditions and process optimization strategies for improving lipopeptide production kinetics, specifically highlighting the emerging trend of process intensification and integration strategies and further, proposes a heuristic route to enhance lipopeptide production.

  7. Sustainable Intensified Process Retrofit for the Production of MDI

    DEFF Research Database (Denmark)

    Babi, Deenesh Kavi; Woodley, John; Gani, Rafiqul

    Process intensification (PI) is a means by which processes can be made more efficient and sustainable at different levels, the unit operations, functional and phenomena levels. Therefore PI can be used for making process improvements at the functional level for the production of an important...

  8. Sources of Information as Determinants of Product and Process Innovation

    Science.gov (United States)

    2016-01-01

    In this paper we use a panel of manufacturing firms in Spain to examine the extent to which they use internal and external sources of information (customers, suppliers, competitors, consultants and universities) to generate product and process innovation. Our results show that, although internal sources are influential, external sources of information are key to achieve innovation performance. These results are in line with the open innovation literature because they show that firms that are opening up their innovation process and that use different information sources have a greater capacity to generate innovations. We also find that the importance of external sources of information varies depending on the type of innovation (product or process) considered. To generate process innovation, firms mainly rely on suppliers while, to generate product innovation, the main contribution is from customers. The potential simultaneity between product and process innovation is also taken into consideration. We find that the generation of both types of innovation is not independent. PMID:27035456

  9. Sources of Information as Determinants of Product and Process Innovation.

    Science.gov (United States)

    Gómez, Jaime; Salazar, Idana; Vargas, Pilar

    2016-01-01

    In this paper we use a panel of manufacturing firms in Spain to examine the extent to which they use internal and external sources of information (customers, suppliers, competitors, consultants and universities) to generate product and process innovation. Our results show that, although internal sources are influential, external sources of information are key to achieve innovation performance. These results are in line with the open innovation literature because they show that firms that are opening up their innovation process and that use different information sources have a greater capacity to generate innovations. We also find that the importance of external sources of information varies depending on the type of innovation (product or process) considered. To generate process innovation, firms mainly rely on suppliers while, to generate product innovation, the main contribution is from customers. The potential simultaneity between product and process innovation is also taken into consideration. We find that the generation of both types of innovation is not independent.

  10. Sources of Information as Determinants of Product and Process Innovation.

    Directory of Open Access Journals (Sweden)

    Jaime Gómez

    Full Text Available In this paper we use a panel of manufacturing firms in Spain to examine the extent to which they use internal and external sources of information (customers, suppliers, competitors, consultants and universities to generate product and process innovation. Our results show that, although internal sources are influential, external sources of information are key to achieve innovation performance. These results are in line with the open innovation literature because they show that firms that are opening up their innovation process and that use different information sources have a greater capacity to generate innovations. We also find that the importance of external sources of information varies depending on the type of innovation (product or process considered. To generate process innovation, firms mainly rely on suppliers while, to generate product innovation, the main contribution is from customers. The potential simultaneity between product and process innovation is also taken into consideration. We find that the generation of both types of innovation is not independent.

  11. Extracts of medicinal plants as functional beer additives

    Directory of Open Access Journals (Sweden)

    Đorđević Sofija

    2016-01-01

    Full Text Available This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples using FRAP and DPPH test. Sensory evaluation of beer was conducted on 80 subjects, using a nine levels hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively, representing the increase of 37.09, 30.36 and 29.55% (respectively compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. New beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.

  12. Review of hypotheses for fouling during beer clarification using membranes

    NARCIS (Netherlands)

    Mepschen, A.; Sman, van der R.G.M.; Vollebregt, H.M.; Noordman, T.R.

    2012-01-01

    Hypotheses concerning the fouling of membranes during beer clarification via crossflow microfiltration are reviewed. Beer has been classified into three groups of components, each having a different kind of fouling mechanisms – but also having interactions with other modes of fouling. The membrane f

  13. TECHNICAL AND ORGANIZATIONAL IMPROVEMENTS OF PACKAGING PRODUCTION PROCESS

    Directory of Open Access Journals (Sweden)

    Anna Rudawska

    2016-06-01

    Full Text Available Due to customer driven economies, today’s world markets are characterized by high fluctuations in market demand and the frequent arrival of new technologies and new products. To stay competitive in such markets manufacturing companies require continuous improvements both in technical and organizational areas of their activity. The paper presents results of the diagnosis provided in the manufacturing area of the company producing cardboard packages and recommendations to make the production process more efficient. Especially, among the proposed technical and organizational recommendations the most important ones are: automation of certain elements of the production process and changes in production plant layout.

  14. Review of technologies of processing of technogenic products of copper production

    Directory of Open Access Journals (Sweden)

    A. K. Serikbayeva

    2015-10-01

    Full Text Available Extraction of rare metals from a production wastes is actually as they small quantities accompany non-ferrous metals and generally collect in products of processing of the main raw materials. In article offered technological schemes of processing of such materials were considered.In article the technological schemes of processing of waste of copper production containing rare metals are considered. The offered ways can will be applied in metallurgy to extraction of osmium and rhenium from waste.

  15. Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.

    Science.gov (United States)

    Kang, Chao; Yu, Xiao-Wei; Xu, Yan

    2015-02-01

    A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca(2+) and inhibited by Zn(2+), Mn(2+), Al(3+), and Cu(2+). The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system.

  16. The Development and Application of Cold Beer Straight Ammonia Technology%啤酒氨制冷技术开发与应用

    Institute of Scientific and Technical Information of China (English)

    邹德庆

    2014-01-01

    Domestic beer production uses conventional refrigeration technology ,which not only has higher cooling infrastructure invest‐ment ,but also higher operating costs .This article focuses on the basic principles of ammonia direct cooling technology ,key technology and problem to be solved as well as the process route and the advantages of the application of this technology .Applying this technology not only can reduce provincial investment and power consumption ,but also reduce production costs ,which is an effective way to enhance the beer industry competitiveness .%国内啤酒生产采用传统的制冷技术,该技术不仅制冷的基建投资大,而且运行费用高,本文重点介绍氨制冷技术的基本原理、关键技术以及要解决的问题、工艺路线、应用该技术的优越性。通过此技术应用不仅可节省投资,而且降低电耗,节约生产成本,是提升啤酒行业竞争力的有效途径。

  17. 啤酒废酵母中谷胱甘肽的提取模型及最佳提取条件研究%The Study on the Model and Optimal Condition of Extracting Glutathione From Waste Beer Yeast

    Institute of Scientific and Technical Information of China (English)

    李泽正; 王安; 田儒俊

    2015-01-01

    指出了我国啤酒年产量已达到5000万t ,啤酒废酵母的年产量可达50~75万t.啤酒废酵母主要综合利用方式是将其作为饲料工业的原料 ,但是啤酒废酵母中含有丰富的氨基酸、维生素、谷胱甘肽和矿物质等有用成分 ,将其作为饲料工业原料后 ,这些营养成分的附加值将会严重减少.打破传统的啤酒废酵母利用方式 ,以成都某啤酒生产厂的啤酒废酵母为原料提取谷胱甘肽 ,增加啤酒废酵母的经济附加值.以啤酒废酵母为研究原料 ,利用软件Design-expert 6 .0中的响应面法分析了热水法提取啤酒废酵母中的谷胱甘肽(glutathione ,简称GSH)的提取模型和最佳提取条件.通过响应面法分析得出热水法提取GSH的最佳实验条件为 :pH值1 .6、温度61 .8℃ 、提取时间11 .4min、料水比0 .39g/mL.在此提取条件下 ,GSH的提取量达7 .83mg/g ,通过实验验证了理论值与实验值的相对误差为0 .0008 ,表明响应面法得出的提取模型和最佳实验条件合理有效.%In China ,the annual production of beer has already exceeded 50 million tons and the annual production of waste beer yeast can reaches around 500 ,000 to 750 ,000 tons.The mainly comprehensive utilization of waste beer yeast is to use it as the raw material in feed industry.However ,after being processed ,several useful nutrients in waste beer yeast ,including amino acids ,vitamins ,glutathione and minerals ,will be extremely reduced.This article aims at exploring a new way for the further application of waste beer yeast and takes the waste beer yeasts come from a beer factory in Chengdu as raw materials to extract glutathione ,which increases its economic value.Taking the waste beer yeast as research raw materials ,the article analyzes the optimal model and condition of extracting gluta-thione through hydrothermal method based on the response surface method in Design-expert 6.0.The results indi-cate that the optimal

  18. New Vistas in Chemical Product and Process Design.

    Science.gov (United States)

    Zhang, Lei; Babi, Deenesh K; Gani, Rafiqul

    2016-06-07

    Design of chemicals-based products is broadly classified into those that are process centered and those that are product centered. In this article, the designs of both classes of products are reviewed from a process systems point of view; developments related to the design of the chemical product, its corresponding process, and its integration are highlighted. Although significant advances have been made in the development of systematic model-based techniques for process design (also for optimization, operation, and control), much work is needed to reach the same level for product design. Timeline diagrams illustrating key contributions in product design, process design, and integrated product-process design are presented. The search for novel, innovative, and sustainable solutions must be matched by consideration of issues related to the multidisciplinary nature of problems, the lack of data needed for model development, solution strategies that incorporate multiscale options, and reliability versus predictive power. The need for an integrated model-experiment-based design approach is discussed together with benefits of employing a systematic computer-aided framework with built-in design templates.

  19. Aroma formation by immobilized yeast cells in fermentation processes.

    Science.gov (United States)

    Nedović, V; Gibson, B; Mantzouridou, T F; Bugarski, B; Djordjević, V; Kalušević, A; Paraskevopoulou, A; Sandell, M; Šmogrovičová, D; Yilmaztekin, M

    2015-01-01

    Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

  20. Generic BOMA Processing System for Assembly-To-Order Production

    Institute of Scientific and Technical Information of China (English)

    DU Jun; GU Peiliang; JIAO Yuan-yuan

    2001-01-01

    This paper discusses integrated product and production data management for assembly-to-orderproduction, which is characterized by a large number of product and process varieties. A data structure,called Bill-of-Materials-and-Assemblies (BOMA), is proposed for the purpose of unifying BOM and assembly routing data in order to accommodate a wide range of product variability and production variations.A generic BOMA concept is put forward to deal with variety effectively. A prototype system of the proposedgeneric BOMA is implemented using object-oriented modeling.